1 Tbsp. olive oil
1 cup small broccoli florets
1 cup cremini mushrooms, sliced
1 medium carrot, peeled and sliced thin
1 cup eggplant*, peeled and diced
2 green onions, cut into 1/2 inch pieces, including the green stems
1 medium potato, cooked and sliced
2 ripe plum tomatoes, chopped
2 Tbsp. fresh lemon juice
1/2 cup white grape juice (dry white wine may be substituted)
1/4 cup tomato juice
1 tsp. dried or 1 Tbsp. chopped, fresh oregano

Directions

1. Heat oil over medium-high heat in large skillet. Add all vegetables, except potatoes and tomatoes. Cook, stirring gently and frequently, until tender-crisp, about 8 to 10 minutes. Add potatoes and tomatoes. Continue to stir gently and frequently for an additional 3 minutes.

2. Combine lemon, grape and tomato juices, and oregano in a small bowl and mix thoroughly. Add sauce to skillet and simmer until liquid begins to thicken, about 5 minutes. Serve immediately.

* Hint: select smaller, younger ones and blot cubes with paper towels to remove moisture, don't rinse the pieces because they absorb too much water.

Makes 4 servings.

Per serving: 130 calories, 4 g total fat (<1 g saturated fat), 21g carbohydrate, 3 g protein, 4 g dietary fiber, 35 mg sodium.

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