This is a delicious, slow-baked stew prepared in the dehydrator that can be served as an entrée, a side dish, or as a filling in a collard wrap burrito.

INGREDIENTS | SERVES 2

• ½ medium eggplant
• 1½ teaspoons salt, divided
• 4 tablespoons olive oil
• ¼ cup red bell pepper
• ¼ cup sun-dried tomatoes, soaked
• 2 cloves garlic
• 4 tablespoons onions, diced
• 1 tablespoon herbes de Provence
• 1 cup tomatoes, thinly sliced
• 1 cup zucchini, thinly sliced
• ½ cup yellow or red bell peppers, thinly sliced
• ½ cup yellow summer squash, thinly sliced

1. Slice the eggplant into thin round slices, sprinkle with 1 teaspoon salt, and brush with olive oil. Dehydrate at 115°F for 12 hours.

2. Prepare the sauce in a food processor with the S blade. Process the red bell pepper, sun-dried tomatoes, garlic, onion, ½ teaspoon salt, and herbes de Provence until well mixed but still chunky.

3. Toss the sliced vegetables and eggplant together with the sauce and place into a casserole dish.

4. Serve as is, or dehydrate at 145°F for 2 hours and serve warm.

PER SERVING:

Calories: 198 | Fat: 14 g | Protein: 4 g | Sodium: 447 mg | Fiber: 5 g