Mediterranean Vegetable Bake (Eggplant, Zucchini And Tomatoes)

• 1 lb eggplant, coarsely chopped
• 2 cups sliced zucchini
• 2 cups sliced mushrooms
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped fresh fennel (but recommended) (optional)
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained
• 2 teaspoons dried basil
• 1 tablespoon tomato paste
• 1 teaspoon Splenda sugar substitute or 1 teaspoon sugar

1. Preheat oven to 350.
2. Arrange eggplant, zukes and mushrooms in 9" square baking dish.
3. Heat oil in small skillet over medium heat.
4. Add onion, fennel, and garlic.
5. Sautee 3-4 minutes until onion is tender.
6. Add tomatoes with juice, basil, tomato paste and Splenda.
7. Cook about 4 more minutes until sauce thickens.
8. Pour sauce over veggies.
9. Cover and bake 30 minute.

eggplant, zucchini, mushrooms, olive oil, onion, fresh fennel, garlic, salt, basil, tomato paste, splenda sugar substitute

Taken from www.food.com/recipe/mediterranean-vegetable-bake-eggplant-zucchini-and-tomatoes-222637 (may not work)