Ingredients50 m servings 76 cals
- Preheat oven to 400 degrees F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
- Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.
Per Serving: 76 calories; 2.4 g fat; 12.8 g carbohydrates; 2 g protein; 0 mg cholesterol; 387 mg sodium. Full nutrition
ReviewsRead all reviews 5
Surprisingly good! I am working hard to cook healthy, alkaline meals for my family - I wasn't expecting much when I saw this recipe, but decided to try it. It was a hit with everyone - we will...
This was a little bland, and I felt like it was missing something. I grated some fresh parm over the top, that helped but something was still missing.
Nice change from my regular, breaded and oven fried, eggplant recipe. Will definitely make this again.
I made this pretty much as said except I had no eggplant. I added a bit of garlic salt and parmesan. I'm so glad to have found a new recipe that is healthy and flavorful!