This vegetarian dish boasts zero cholesterol, but plenty of flavor.

Eggplant-Mushrooms with Tomato Sauce - serves 2

1 medium eggplant, peeled and cubed
2 small zucchini, cubed 1 (8 ounce) package mushrooms, sliced
1 1/2 tbsp tomato paste
1/2 cup water
1 clove garlic, minced
1/2 tsp dried basil
Salt and pepper to taste

Preheat your oven to 450F. Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish.
In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix it well.
Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally.
Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.