Featured Brand Sites
Product By Category
Tools & Info
12 servings, 1/2 cup each
Read MoreRead Less
Tap or click steps to mark as complete
Substitute 1 lb. Japanese or other small eggplant slices for the zucchini. Just cut the eggplant lengthwise in half, then crosswise into 1/4-inch-thick slices before adding to the cooked onions, garlic and seasoning in skillet.
This delicious low-fat, low-sodium side dish is a good source of vitamin C from the vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.