Diabetics Food: Mushroom and Eggplant Sauce with Tomatoes and Herbs - 1 pt; 9g Carbohydrate; 2g Dietary Fiber

Mushroom and Eggplant Sauce with Tomatoes and Herbs - 1 pt; 9g Carbohydrate; 2g Dietary Fiber

Amount Measure Ingredient -- Preparation Method:

1 ounce dried porcini mushrooms, 1/2 medium onion -- finely chopped, 1 small garlic cloves -- finely chopped, 1 teaspoon olive oil -- or canola oil, 1 pound eggplant -- ends trimmed and discarded, then cut 1/4 to 1/2-inch dice, 8 ounces small cultivated mushrooms -- each cut into sixths like a pie, 2 large vine-ripened tomatoes -- or 2 cups diced Italian-style plum tomatoes in puree, 1 tablespoon fresh parsley -- finely chopped, 6 large basil leaves -- neatly stacked atop each other, then cut into very fine shreds (chiffonade), 1 tablespoon sherry vinegar salt and freshly ground pepper

Place the dried mushrooms in 1 cup boiling water and set aside for 5 minutes. Drain, reserving the liquid, and cut nay large mushroom pieces in half. Set aside in a small bowl. Pour the reserved liquid through a strainer lined with a paper towel, then combine with the mushrooms. Set aside. In a large microwave-safe bowl, combine the onion and garlic and mix well with the oil. Cover tightly and microwave on high (100%) for 3 minutes. Carefully uncover and add the reserved dried mushrooms and their liquid, the eggplant, cultivated mushrooms, and tomatoes. Cover and microwave on high for 25 minutes. Stir very well so the sauce forms a thick, homogeneous mixture, then toss in the herbs and vinegar, and season with salt and pepper to taste. Makes 4 cups.

Per Serving (excluding unknown items): 44 Calories; 1g Fat (15.3% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 2 Vegetable; 0 Fat; 0 Other Carbohydrates.