• 3 small eggplant, cubed (peel if desired)
  • 1/2 onion finely chopped
  • 2 bell peppers cut into large cubes
  • 4 fresh tomatoes, cubed or 1 can diced tomatoes, drained
  • 3 Tablespoons olive oil plus 1/4 cup
  • Salt and pepper to taste
  • 3 cloves garlic, finely chopped
  • 2 teaspoons dried basil
  • 1 small red onion, minced
  • 1/4 cup fat free feta
  • 3 Tablespoons balsamic vinegar


  1. Preheat oven to 425°.
  2. Toss eggplant with onion, bell peppers, tomatoes, 3 tablespoons olive oil, salt and pepper. Place on cookie sheet and roast for 20 minutes. Note: If using fresh tomatoes, you may either roast them or toss them into the salad raw when finished.
  3. Meanwhile, over low heat, sauté  garlic and basil  in 1/4 cup olive oil for about a minute to infuse garlic flavor into oil.  When garlic is soft, take off heat and allow to cool.
  4. When vegetables are roasted, add to a large bowl and combine with garlic oil and remaining ingredients.
  5. Serve with pasta, bread or by itself.
# of servings Calories Fat Protein Fiber Carbohydrate
6 servings 250 18 g 5 g 10g 22 g

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