Well, I had to sit down and turn this into an official recipe, with amounts and nutrient counts etc. I normally just throw this together .. yes, I weigh the veggies, so I know the carb count du jour, but it usually varies from batch to batch. So, here goes nothin' ..

• Roasted Eggplant, Red Peppers & Olives
  
  1 medium eggplant, about 1 lb/ 500g, peeled & cubed
  1 medium red bell pepper, cut into chunks
  1 small onion (or ½ cup) sliced
  1 cup sliced fresh mushrooms
  1 cup Greek olives (kalamata)
  1 large clove garlic, finely chopped
  ½ tsp oregano
  2 Tbsp chopped fresh parsley
  1 Tbsp balsamic vinegar
  salt & pepper to taste
  ½ cup x.virgin olive oil
  ~~~~~~~~~~~~~~~~~~~~~
  
• place vegetable chunks and olives in a large bowl.
• sprinkle herbs, salt & pepper, balsamic vinegar and olive oil over all, and toss to combine. spread vegetables in a greased, shallow baking pan.
• 400°F for 35 to 40 minutes, stir halfway through.
• serve with freshly grated romano or parmesan cheese if desired.
• makes 6 servings

per recipe - calories: 1310
Fat: 128g
Carbs: 44g / Fiber: 16g / 28g ECC
Protein: 10g

per serving - calories: 218
Fat: 21.3g
Carbs: 7.3g / Fiber: 2.7g / 4.6g ECC
Protein: 1.7g

Enjoy!

Doreen