Zucchini Tomato Bake

Prep time : ....15 minutes ...Total time : ... 40 minutes ... makes 6 servings

1.................... pound eggplant , coarsely chopped

2....................cups zucchini slices

2 ................... cups mushroom slices

3 ...................sheets (18x12 inches) heavy-duty foil , lightly sprayed with nonstick cooking spray

1/2 ................cup chopped fresh fennel (optional)

2 ...................cloves garlic , minced

1 ................... can (14-1/2 ounces) no-salt whole tomatoes , undrained

1 ...................tablespoon no-salt tomato paste

2 .................. teaspoons dried basil leaves

1 ...................teaspoon sugar

1) Preheat oven to 400*F . Divide eggplant , zucchini and mushrooms into 3 portions . Arrange each portion on foil sheet .

2) Heat oil in small skillet over medium heat . Add onion , fennel , if desired , and garlic . Cook and stir 3 to 4 minutes or until onion is tender . Add tomatoes , tomato paste , basil and sugar . Cook and stir about 4 minutes or until sauce thickens .

3) Pour sauce over eggplant mixture . Double fold sides and end foil to seal packets , leaving head space for heat circulation . Place on baking sheet .

4) Bake 30 minutes . Remove and transfer contents to serving dish.

Heart healthy................