Fit and Hungry

Preparation time 15 minutes
Cooking time 25 minutes

Serves 4

1 large eggplant, weighing about 10 oz/280 g. sliced
1 tbsp extra virgin olive oil1 onion, cut into wedges
2-4 garlic cloves, cut in half
1 red bell pepper, seeded, peeled, and chopped
1 yellow bell pepper, seeded, peeled, and chopped
scant 1 cup vegetable stock
4 oz/115 g white mushrooms
5 cups baby spinach leaves, rinsed
3 oz/85 g goat cheese, sliced
whole-wheat bread, to serve

1. Heat the oil in a large skillet and add the eggplant with the onion and garlic. Cook over very gentle heat for 10 minutes, stirring frequently, then add the bell peppers. Pour in the stock and bring to a boil, then reduce the heat, cover, and let simmer for 10 minutes.

2. Add the mushrooms and continue to simmer for 5 minutes, then stir in the spinach and cook, uncovered, stirring occasionally until the spinach has begun to wilt.

3. Place the goat cheese slices on top, then heat for 1-2 minutes, or until the cheese begins to melt. Serve immediately with chunks of whole wheat bread. [Angel's note: I didn't use goat cheese (I don't like it) and I didn't use bread (I don't see the need). Feel free to make your own adjustments.]

Serving Analysis

• Calories 132
• Fat 7.5
• Protein 7.2
• Carbohydrates 9.6

This is a tasty meal to whip up when you get home from work. Enjoy!