Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  eggplant -- (4-oz)
  2             medium  garlic cloves -- minced
  1              large  green bell pepper -- chopped
  1             medium  onion -- chopped
     1/4      teaspoon  dried thyme
     1/4      teaspoon  dried rosemary
  1               dash  hot pepper sauce -- (or to taste)
     1/4      teaspoon  chili powder
  10            ounces  no-salt-added tomato sauce

Preparation:

Peel and cube eggplant. Place in a bowl of salted water (1/2 tsp) to cover, and let eggplant stand for 1 hour. Drain and pat dry. Combine all ingredients in a large skillet over low heat, mixing well. Cover and simmer for 15 to 20 minutes until vegetables are tender. Transfer to a serving dish and serve. 6 servings/Serving size: 1/2 cup

Nutritional Information:

34 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 7mg Sodium