1 med. onion, sliced
1 green pepper, cut in strips
1 eggplant, cubed in bite-size pieces
1 clove garlic, minced
2 tbsp. olive oil
2 zucchini, cut in slices
2 tbsp. chopped fresh parsley
1 tsp. basil
1 tsp. oregano
1/4 tsp. ground black pepper
3 tomatoes, diced

In 3-quart casserole, combine onion, green pepper, eggplant, garlic and oil. Cover. Microwave on high for 4 to 5 minutes, stir in remaining ingredients except tomatoes. Cover and microwave 6 to 7 minutes until vegetables are tender, stirring once during cooking. Mix in tomatoes. Cover and microwave 2 to 3 more minutes. Yield: about 6 cups. Serving size: 1 cup.

Per serving: 88 calories, 10 grams carbohydrate, 3 grams protein, 5 grams fat, 8 milligrams sodium. Exchanges per serving: 2 vegetable, 1 fat.