• Season eggplant with the 1/8 teaspoon salt.

  • Heat 2 tablespoons of the oil in a large nonstick saucepan over medium-high heat. Add eggplant; cook, stirring, 5 minutes. Remove the eggplant from the saucepan to a large plate.

  • Lower the heat to medium. Add the remaining tablespoon oil to saucepan and heat. Add the sweet pepper and onion; cook, stirring, until softened, about 7 minutes. Stir in the squash, mushrooms, remaining 3/4 teaspoon salt and the black pepper; cook 5 minutes, raising heat slightly, if necessary.

  • Return eggplant to pan, along with tomatoes, tomato sauce, oregano and red wine; simmer, stirring, 3 minutes. Cover pan loosely with foil. Reduce heat to medium-low; cook 10 minutes or until vegetables reach desired tenderness. Stir, then serve warm. Makes 6 servings.

Nutrition Facts

130 calories; 7 g total fat; 0 mg cholesterol; 576 mg sodium. 16 g carbohydrates; 3 g protein;