Ingredients

Cynthia Walker (an HMR buddy)

1 medium onion, chopped
1 lb eggplant, peeled and cubed
1 lb yellow and/or zucchini squash, cubed
1 cup grape tomatoes, halved
1 TBSP fresh oregano, chopped
1 clove garlic, chopped
1 tsp salt
¼ tsp ground red pepper (or to taste)

Directions

Place eggplant cubes in a bowl and sprinkle with salt. Allow to stand at least 20 minutes at room temperature. Spray a non stick skillet well with cooking spray (I like olive oil spray). Saute onion until crisp tender. Squeeze eggplant dry and add to skillet with the squash. Cook covered at medium heat until eggplant begins to soften, stirring occasionally. Add tomatoes, garlic, oregano,1 tsp salt and red pepper. Cook another 5 minutes. This is excellent hot, warm or cold as a side dish or as a low fat, high flavor snack.