1 medium eggplant
Nonfat cooking spray
1/2 cup chopped Vidalia onion
1/2 cup chopped fennel bulb
1/4 cup chopped celery
1 clove garlic, minced
1/3 cup sliced roasted red peppers (store-bought, or see [book] Index for recipe)
4 canned plum tomatoes, chopped
1/2 cup juice from canned tomatoes
1/2 cup bottled water
1 tablespoon coarsely chopped fresh parsley
4 fresh basil leaves
2 teaspoons baby capers (optional)
Preheat the oven to 400F. Wrap the eggplant in foil, and bake for 50 to 60 minutes, until tender when pricked with a fork. Cut the eggplant in half, and scoop out 1 cup roasted eggplant from the center. Set aside.
Heat a medium nonstick skillet over medium heat, and coat with cooking spray. Add the onion, and cook for 3 to 4 minutes, until onion begins to soften. Add the fennel, celery, and garlic, and cook for 3 minutes. Add the eggplant, roasted red peppers, plum tomatoes, juice, water, parsley, and basil. Simmer 15 to 20 minutes, until the liquid is absorbed and the vegetables are soft. Remove the basil leaves and add the capers. Remove from heat, and cool to room temperature. Cover and refrigerate for up to 2 weeks.
Serve at room temperature.
Per serving: 86 calories, 3 g protein, 20 g carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber, 10 g sugar