Roasted Eggplant & Peppers
A lowfat take on an old favorite.

Servings: 4

• 2 red peppers, destemmed,deseeded and quartered
• 2 very small firm eggplant, cut into wedges that are around 2.5 cm in length
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 teaspoon fresh thyme or oregano leaves

Preheat the oven to 400C.

Arrange the wedges of the eggplant and the red pepper in a large baking pan.
Drizzle the oil and sprinkle the seasonings over the vegetables. Roast in the oven for around 15 minutes (turn several times during cooking) until the vegetables are brown around the edges. Sprinkle the fresh herbs and serve.

Per Serving: 76 Calories; 4g Fat (39.9% calories from fat); 1g Saturated Fat; 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fat.

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