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Ingredients :
1 large
potato, scrubbed
1.5 tea
spoon canola oil
1/4 cup
cubed eggplant
1/4 cup
cubed zucchini
1/4 cup
cubed red pepper
1/4 cup
Italian-style crushed tomatoes
1 table
spoon water
1 tea
spoon balsamic vinegar
1/4 tea
spoon salt
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Method :
Heat oil in a skillet. Add fresh vegetables and cook over medium
high heat until just tender, about 3-4 minutes. Stir in tomatoes, water, balsamic vinegar
and salt. Heat through. Spoon vegetable mixture into baked potato.
Per Serving
259 calories
4g protein
45g carbohydrates
7g fat
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