Five A Day: Check!

After my lunch time salad and this healthy dinner, I think I have definitely fulfilled the “Five A Day” quota!

Cheese and Veggie Stuffed Eggplant
Serves 1The Players:
1/2 small eggplant
1/2 yellow zuchinni
1/4 c. chopped onion
1 clove garlic
1/4 c. pasta sauce
1/4 canned petite diced tomatoes
1 serving Trader Joe’s Meatless Meatballs
Salt and pepper, to taste
1 slice (or 1/4 c.) Provolone cheese

  • Preheat over to 375, and prepare a cookie sheet with non-stick cooking spray
  • Cut eggplant lengthwise, and scoop out center, leaving about 1/2 inch edge. Cube and save insides
  • Combine eggplant, onion, zucchini and garlic in a pan and saute until tender
  • Once tender, add meatballs, tomato sauce, diced tomatoes, S&P and any other spices of choice. Combine well
  • Scoop mixture into hallowed out eggplant, and bake until eggplant is hot (I kept it in the oven for about 20-25 minutes, but it could have used a bit more time
  • Top with cheese during the last 5-10 minutes of baking

Why Would Jessica Eat This?: Eggplant contains a wide variety of vitamins and minerals. The color of a fruit or vegetable can tell you a lot about what kind of phytochemicals it contains. Eggplant’s characteristic dark purple color indicates that it is full of anthyocyanins, a type of antioxidants that has been shown to benefit heart health while also playing an active role in removing cancer causing free-radicals from the body.

Have you had your 5 today?

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