Stuffed Eggplant
1/4 cup water, chicken broth, vegetable broth, or wine
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 small green bell pepper, chopped
1 cup chopped fresh or low-sodium canned tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
Pinch of cayenne pepper
1/4 cup low-sodium tomato juice or water
1/2 cup nonfat whole-grain bread crumbs
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