3 tablespoons olive oil, divided
1 small red onion, diced
3 cloves garlic, minced
½ medium red bell pepper, cored and diced
1 small eggplant, grated
1 small zucchini, grated
1 tablespoon tomato paste
1 egg, lightly beaten
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup bread crumbs
¼ cup crumbled feta cheese or goat cheese
2 tablespoons balsamic glaze
2 tablespoons fresh oregano, chopped
In a large nonstick skillet over medium-high, heat 1 tablespoon of the oil over medium-high. Add the onion, garlic and bell pepper and cook until soft, about 7 minutes. Transfer the mixture to a medium bowl. Set aside.
Place the eggplant and zucchini in a clean kitchen towel and squeeze over the sink to remove as much liquid as possible. Add to the onion mixture. Add the tomato paste, egg, salt, black pepper, thyme and bread crumbs. Set aside.
Wipe out the skillet, then heat the remaining 2 tablespoons of oil over medium-high. Working in batches, drop the vegetable mixture by the tablespoonful into the pan, flattening them with the back of a spoon. Cook for 2 to 3 minutes per side, or until cooked through and golden brown. Transfer to a serving plate and sprinkle with the cheese. Drizzle the balsamic glaze over the top and sprinkle with the oregano.
Nutrition values per serving: 130 calories, 7 g fat (1.5 g saturated), 13 g carbohydrates, 3 g fiber, 5 g sugar, 3 g protein, 25 mg cholesterol, 310 mg sodium.
Alison Ladman for The Associated Press