Low Sodium Recipe
This oregano-flavored pizza is great as an appetizer. Includes eggplant, onion, garlic and tomatoes.
1 small eggplant
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons oil
4 medium tomatoes, peeled, seeded, chopped
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper 1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
16 oz. package Boboli 12-inch Italian bread shell
2 red and yellow tomatoes, halved lengthwise and thinly sliced
1 small zucchini, thinly sliced
1 small crookneck squash, thinly sliced
1/3 cup crumbled Feta cheese
2 tablespoons sliced pitted ripe olives
1/2 cup shredded Mozzarella cheese
Preheat oven to 400-degrees. Chop enough eggplant to make 1-cup. Halve remaining eggplant lengthwise and thinly slice; set aside. In a medium skillet cook onion and garlic in 1-tablespoon of hot oil until tender but not brown.
Add chopped eggplant, the chopped tomatoes, oregano, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid is evaporated and mixture is of spreading consistency, stirring occasionally.
Place bread shell on a lightly greased baking sheet. Spread warm tomato mixture onto bread. Arrange tomato and eggplant slices around the outside edge. Arrange zucchini and crookneck squash slices in the center. Brush vegetables with remaining 1-tablespoon oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese. Bake, uncovered, for 12 to 15 minutes or till vegetables are warm and cheese is melted. Transfer to a serving platter. Cut into wedges.
Recipe makes 12 servings
Calories: 168; Total Fat: 7g; Saturated fat: 2g; Cholesterol: 7mg; Protein: 2g; Carbohydrates: 23g; Fiber: 2g; Sodium: 321mg