Weight ManagementHeart HealthyCaregiver


Colorful and tasty vegetable dish as a main course option.

Yield: 4 to 6 servings


Heat half the oil in a large skillet or Dutch oven. When hot, add eggplant and brown over medium-high heat. Sear eggplant until deep golden brown. Remove eggplant and set aside.

Reduce heat to medium and add remaining oil to hot pan. Add the zucchini, pepper, onion and  garlic. Sauté for 12 minutes, stirring occasionally.

When vegetables are tender, add the tomatoes, parsley, thyme and balsamic vinegar; stir well to combine.

Once heated through, season with salt and pepper to taste and serve hot.


  • 3 tablespoons olive oil
  • 1 large red onion, roughly diced
  • 2 zucchini, chopped in 1-inch pieces
  • 1 eggplant, chopped in 1-inch pieces, skin on
  • 1 red bell pepper, roughly diced
  • 2 garlic cloves, chopped
  • 1 cup canned tomatoes, diced and drained
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • Black pepper to taste

Nutritional Data Per Serving

  • Calories: 185
  • Fat: 11 grams
  • Carbohydrates: 21 grams
  • Protein: 4 grams
  • Sodium: 251 milligrams

Original recipe by Mike Bacha, executive chef, Emory University Hospital

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