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60 minutes
Prep: 50 minutes
Cook: 5 minutes
28 calories per serving view nutrition facts
6 servings
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| 1 | small | eggplant | 6 oz. |
| 1 | medium | sweet red bell pepper | |
| 1 | cup | artichoke hearts | drained, thawed |
| 1 | cup | mushrooms | small, cut into quarters, caps |
| 1/4 | cup | water | |
| 1 | tablespoon | olive oil | plus 1 ts. |
| 1 | tablespoon | lemon juice | |
| 2 | each | garlic cloves | minced |
| 1 | teaspoon | oregano leaves | |
| 1teaspoon | red | wine vinegar | |
| 1/4 | teaspoon | marjoram | |
| 1/4 | teaspoon | thyme leaves | |
| 1/4 | teaspoon | basil | |
| 1/4 | teaspoon | black pepper |
On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.
Peel and dice eggplant; transfer to medium bowl.
Peel pepper; remove and discard stem end and seeds.
Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside.
Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes.
Add to eggplant mixture. In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat.
Cover with plastic wrap and let marinate for at least 30 minutes.
Serving for 4.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 13% | Vitamin C | 46% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall....
I am really not a Lamb eating person – at least not till I tried this recipe. A friend talked me into making it and now I’m stuck. It’s absolutely wonderful.
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
