EGGPLANT CASSEROLE WITH BAKED POTATO|
1 c. diced pared eggplant
1/2 c. green beans, cut into
1/2 inch pieces
1 small ripe tomato, diced
1/8 tsp. salt
1/8 tsp. pepper
2 Tbsp. minced green pepper
1/2 tsp. leaf basil, crumbled
1/4 tsp. leaf oregano,
1 Tbsp. low calorie margarine
1 medium size baking potato
Combine eggplant, beans, tomato, green pepper, basil,
oregano, salt and pepper in small baking dish. Dot with
margarine; cover with foil. Bake casserole and potato in a hot
oven (400 degrees) for 45 minutes or until potato is fork tender.
Makes one serving; 225 calories per serving and 13 grams fiber.
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