Ingredients

1/4 cup olive oil
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 small eggplant
unpeeled
1 medium zucchini
1 small onion
2 medium carrots
1 green bell pepper
1 red bell pepper
Cooked rice or pasta
optional

Directions

In a large bowl combine olive oil, soy sauce, balsamic vinegar, salt and pepper. Chop eggplant, zucchini, onion, carrots and bell peppers into bite sized pieces. Add vegetables to bowl with balsamic mixture. Stir to coat. In a large pan or electric skillet cook vegetables over medium-high heat until crisp tender, about 10 minutes. Remove from heat and serve over rice or pasta.

Nutrition Facts

110 calories
7 g fat
1 g saturated fat
0 g trans fat
0 mg cholesterol
230 mg sodium
10 g carbohydrate
3 g fiber
6 g sugars
2 g protein
(Analysis does not include optional rice or pasta)