1 tablespoons olive oil

2 1/2 cups eggplant cubes, washed unpeeled and cut into 1-inch pieces

2 cups zucchini cubes, washed and cut into 1-inch pieces

1 cup sliced onion

2 teaspoons minced garlic

2 cups sliced button mushrooms

2 cups reduced-sodium canned diced tomatoes

1 tablespoon sugar

Salt and freshly ground black pepper

4 slices whole wheat baguette

Heat olive oil in a nonstick skillet over medium-high heat. Add eggplant, zucchini, onion, and garlic. Saute 3 to 4 minutes or until onion becomes golden. Add the mushrooms and toss several seconds. Add diced tomatoes and sugar. Bring to a simmer over medium heat. Lower heat and cover. Simmer 15 minutes. Vegetables should be cooked through but a little firm. Add salt and pepper to taste. Serve with bread on the side.

Yield 2 servings.

Per serving: 215 calories (35% from fat), 8.3 g fat (1.5 g saturated, 3.4 g monounsaturated), no cholesterol, 7.5 g protein, 34.4 g carbohydrates, 11 g fiber, 44 mg sodium.