Baked zucchini~eggplant and tomatoes^

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Recipe by: mirron

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Thinly sliced eggplant 1/4 c Chicken stock
1 md Thinly sliced zucchini 3 cl Galric, minced
2 Tomatoes, sliced thinly 1 tb Low sodium soy sauce
1 md Thinly sliced onion ds Pepper
1/4 ts Deird thyme

Arrange vegetables in layers in a sprayed baking dish, making sure
mushrooms are covered so they don't dry out. Combine remaining
ingredients and pour over vegetables. Bake at 400F., covered, a half
hour. Eat.

Per serving: Calories: 82 Protein: 4.5g Carbohydrates: 17g Fat: trace
Sodium: 165mg Cholesterol: 0mg

Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-30-95