8 minutes
Cook Time
10 minutes
Cooking Level


  • ½ cup Pure Flavor® Baby Eggplant, halved lengthwise, thinly sliced
  • ½ cup Pure Flavor® Roma Tomatoes, finely diced
  • 1 Pure Flavor® Yellow Sweet Bell Pepper, chunked
  • ½ cup fresh mushrooms, finely diced
  • ¼ cup red onion diced
  • 1 tbsp extra virgin olive oil
  • ¼ cup chicken or vegetable stock, white wine or water
  • ¾ oz fat free mozzarella cheese
  • 2 tbsp chopped fresh parsley


Step 1

Heat oil over medium heat.

Step 2

Sauté eggplant, mushrooms, peppers, onions and tomatoes in skillet until tender. Add stock if it gets too dry.

Step 3

Drain off any extra liquid and top with shredded “peeled” chopped cheese. Let it melt and mix into veggies.

Step 4

Top with chopped parsley.