Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes)

• eggplant, coarsely chopped↗1 lb
• sliced zucchini2 cups
• sliced mushrooms2 cups
• olive oil↗2 teaspoons
• chopped onion1⁄2 cup
• chopped fresh fennel (but recommended) (optional)1⁄2 cup
• garlic cloves, minced↗2
• no-salt-added whole tomatoes, undrained↗1
• dried basil↗2 teaspoons
• tomato paste↗1 tablespoon
• Splenda sugar substitute or 1 teaspoon sugar↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350.

2. 2

   Arrange eggplant, zukes and mushrooms in 9" square baking dish.

3. 3

   Heat oil in small skillet over medium heat.

4. 4

   Add onion, fennel, and garlic.

5. 5

   Sautee 3-4 minutes until onion is tender.

6. 6

   Add tomatoes with juice, basil, tomato paste and Splenda.

7. 7

   Cook about 4 more minutes until sauce thickens.

8. 8

   Pour sauce over veggies.

9. 9

   Cover and bake 30 minute.