| 12 | 30 | 66 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 6 |
| 1 tsp, leaves | Basil, dried |
| 2 tbsp | Water |
| 1 eggplant | Eggplant (diced) |
| 1 clove(s) | Garlic (crushed) |
| 1 tsp | Monk Fruit Extract |
| 1 tsp | Oregano, dried |
| 1 medium pepper(s) | Red bell pepper (chopped coarsley) |
| 1 tsp, ground | Thyme, dried |
| 2 tbsp | Tomato paste, canned |
| 3 cup chopped | Tomato |
| 1 medium | Yellow onion (chopped) |
| 2 small | Zucchini (halved and slice) |
In large skillet, heat water over moderate heat. Add onion and garlic, sauté until tender, about 3 minutes.
Add eggplant, red pepper, tomatoes and zucchini; sauté about 3 more minutes. Stir in thyme, tomato paste, oregano, basil, and monk fruit sweetener. Simmer until vegetables are tender-crisp, about 15 minutes.
| Vegetables | 4.2 |
