1 med. eggplant, about 1 1/2 lbs.
2 tsp. olive oil
1/2 c. chopped onion
2 garlic cloves, minced
1/2 c. each red, green and yellow bell peppers
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 basil
1/2 tsp. salt
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/8 tsp. pepper
1/4 c. tomato paste - no salt added

Cut eggplant in half lengthwise. Scoop out pulp leaving a 1/4 inch shell, set aside. Cut pulp into 1/2 inch cubes. Should have about 4 cups. In a 3 quart microwave 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 for tomato paste. Cook, uncovered, on Medium High for 10 minutes, stirring occasionally, until eggplant is cooked through. Stir in tomato paste. Microwave on High 5 minutes. Let stand 5 minutes. Spoon into eggplant shells. garnish with fresh basil leaves. Makes 4 servings. Per serving: 116 calories; 4g pro; 3g fat; 22g carb; 298 mg sod; 0 mg chol.