1 med. eggplant (about 1 1/2 lbs.)
2 tsp. olive oil
1/2 c. chopped onion
2 cloves garlic, minced
1/2 c. each red, green, and yellow bell pepper (1 inch pieces)
2 med. tomatoes, diced
1/2 c. sliced, halved zucchini
1 bay leaf
1 tsp. granulated sugar
2 tsp. chopped fresh basil or 1/2 tsp. dried
1/2 tsp. salt and 1/8 tsp. pepper
1/4 tsp. dried rosemary, crushed and 1/4 tsp. dried thyme
1/4 c. tomato paste

Cut eggplant in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell; set aside. Cut pulp into 1/2 inch cubes; you will have about 4 cups. In a 3 quart bowl, stir together oil, onion, and garlic. Cover with wax paper and microwave on high 1 1/2 minutes. Stir in eggplant and remaining ingredients, except tomato paste and garnish. Cook, uncovered, on medium high 10 minutes, stirring occasionally, until eggplant is cooked through. Stir in tomato paste; microwave on high for 5 minutes. Let stand for 5 minutes. Spoon into eggplant shells. Garnish with fresh basil leaves. Makes 4 servings. 116 calories, 4gm protein, 3gm fat, 22gm carbohydrates, 298mg sodium.