2 tbsp. olive or vegetable oil	½ cup chopped green bell pepper	½ cup chopped onion
1 clove garlic, minced	2 cups diced eggplant	1 med. zucchini, quartered lengthwise, sliced
3 Italian plum tomatoes, chopped	1 tbsp. chopped fresh basil	2 tsp. chopped fresh oregano
½ tsp. salt	¼ tsp. lemon pepper seasoning	2 tbsp. shredded fresh Parmesan cheese

1. Heat oil in large skillet or wok over medium high heat until hot. Add bell pepper, garlic and onion; cook and stir 2 to 3 minutes or until crisp tender.
2. Add eggplant and zucchini. Reduce heat to medium; cook and stir 5 to 7 minutes or until crisp tender.
3. Add tomatoes, basil, oregano, salt and lemon pepper seasoning; mix well. Cook until thoroughly heated. Sprinkle with cheese.

Ingredient substitution:
Substitute 1/8 teaspoon grated lemon peel and 1/8 teaspoon pepper for the lemon pepper seasoning.

Kitchen tip:
The eggplant can be used peeled or unpeeled, as you prefer. The peel adds color, fiber and nutrients to the dish.

Serving suggestion:
Serve with grilled chicken or lamb.

Serving size: ¼ recipe
Calories: 120
Calories from fat: 70
Dietary exchanges: 1 vegetable, 2 fat