DIABETIC RECIPE
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3/4 cup olive oil 3 cups chopped eggplant, cut into 1 inch cubes 3 cups sliced zucchini 1 medium onion, sliced 2 green peppers, cut into strips 3 cloves garlic 4 ounces sliced black olives 1-12/3 teaspoons dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper
Heat the oil in a heavy skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic.
Saute for 15-20 minutes, turning with a spatula from time to time so it all comes in contact with the olive oil. Once the vegetable are all starting to look about half-cooked, add olives, oregano, salt, and pepper.
Stir it all together, cover, turn the burner to low, and let the whole thing simmer for 40 minutes or so.
Makes 8 servings
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