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This diabetic recipe is a traditional French vegetable stew. For this diabetic recipe, try to use fresh herbs if you have them, but traditionally, this is a winter dish. The wife and I actually prepared this diabetic recipe as an entree for our vegetarian night and it was outstandingly good just by itself. Amazingly enough, our children actually ate this dish with us.
Ingredients
1 olive oil cooking spray
2 medium onions , sliced
½ large green bell peppers , sliced
4 medium garlic cloves , minced
3 fresh tomatoes , coarsely chopped
1 pinch salt
1 pinch black pepper
1 whole eggplant
3 medium zucchini , sliced
3 tbsp chopped parsley , minced
1 ½ tsp ground oregano
1 tsp ground marjoram
1 tsp ground thyme
½ tsp ground savory
Directions
- Preheat oven to 400 degrees F.
- Heat a cooking spray coated frying pan over medium heat. Cook onions, peppers, and garlic 5 minutes.
- Mix in tomatoes, cover, and cook 5 minutes. Uncover and cook 5 minutes until most of the liquid is absorbed. Sprinkle with salt and pepper. Move mixture to a bowl and set aside.
- Slice eggplant into 3 x ½ inch strips. Combine eggplant and zucchini in a frying pan and coat with cooking spray. Cook over medium heat, stirring frequently until golden.
- Sprinkle with salt and pepper.
- Spoon half the eggplant mixture into a 1 ½ quart casserole dish.
- Top with ¼ of the oregano, marjoram, thyme, and savory.
- Spoon half the onion mixture over top and season with ¼ of the herbs.
- Keep layering until all eggplant, onion, and herbs are used.
- Bake for 15 to 20 minutes, until heated through.
Additional Information
Prep Time: 20 minutes, Cook Time: 30 minutes, Total Carbs – 26.9g
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