This is a variation of a recipe my sister (Ski Chic on 12WBT) came up with. I'm not really sure what you call it so I've named it Ski Chic Special. Eat it by itself, with a piece of grilled chicken or mix through 1/2 cup of pasta. Yum!
3 x 400g cans of Diced Tomatoes
500g Eggplant diced
3 medium carrots sliced
A selecetion of your favourite herbs and spices (I used Garlic and Herb Salt)
Pour tinned tomatoes, diced eggplant and sliced carrots into a saucepan.
Place on a medium to low heat with the lid on for about 25 minutes, stiring every 5 minutes to ensure the vegetables dont stick to the bottom of the pan.
Add herbs or seasoning and stir through.
Cook for a further 10 minutes or until the carrots are cooked to your liking.
Makes 5 serves
100 calories per serve
Suitable to freeze
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