Mediterranean Vegetables Recipes

Ingredients :

1 large onion, chopped

2 cloves garlic, minced

1 tsp olive oil

2 Japanese eggplants, cut into 1 inch cubes (optional: use 4 cups of Veggie Pack pieces)

2 large tomatoes, cut into wedges

1/2 green bell pepper, cut into 1 inch pieces

2 stalks celery, sliced

1/2 tsp fresh basil

1/4 tsp coriander

1/4 tsp cinnamon

1/2 tsp salt

1/4 tsp black pepper

1 tbsp lemon juice

cooked brown rice or pasta, for serving

Method :

Saute the onion and garlic in the olive oil in a large nonstick skillet for 3 minutes. Add the eggplant cubes and 2 tablespoons of water, then cover and cook until the eggplant is tender, about 15 minutes. Stir occasionally.

Add the tomatoes, bell pepper, celery, basil, coriander, cinnamon, salt and pepper. Cover and cook over medium low heat until the vegetables are just tender, about 10 minutes. Stir in the lemon juice.

Serve these flavorful vegetables with brown rice or with whole grain pasta.

Serves 6     

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