1 small eggplant (less than a pound)
1 red bell pepper, cored and cut in half vertically
1 small red onion, chopped
2 tsp. olive oil
1 cup buckwheat (a.k.a. roasted whole-grain kasha)
2 cloves garlic, minced
2 cups low sodium chicken stock
1 bay leaf
Juice and pulp of 1 lemon
2 tsp. unsalted butter
1 tsp. fresh parsley
1 tsp. fresh thyme
¼ cup minced fresh basil
Cut eggplant in half vertically, then blanch in boiling water until tender, about 10 minutes.

When eggplant is ready, set it cut side down on baking sheet, along with pepper halves. Broil until charred, about 6 to 7 minutes, then put vegetables into brown paper bag. Fold to seal and set aside.

In large skillet, heat oil over medium heat. Add onion and buckwheat together, sauté until golden, about 10 minutes. Remove from heat and set aside. Add garlic, stock, and bay leaf. Cover and simmer until all the liquid is absorbed, about 7 to 8 minutes.

Add lemon juice and pulp, butter, parsley, thyme, and basil to buckwheat and stir well.

Remove pepper and eggplant from the bag and use your fingers to remove the charred skins. Chop vegetables, add them and onions to buckwheat and stir well. Remove bay leaf, then place the mixture in a serving dish and serve warm or at room temperature as an appetizer or side dish.

Per serving: 250 calories, 6g total fat ( 2 g saturated fat), 40 g carbohydrate, 9 g protein, 9 g dietary fiber, 45 mg sodium.