Eggplant-Squash-Tomato Sauté

recipe

Yield:

Makes 8 servings (serving size: 1 cup)

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 55
Caloriesfromfat 0.0 %
Fat 2.1 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 8.8 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 303 mg
Calcium 22 mg

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
1 pound eggplant, peeled and cubed
1 pound yellow squash, halved lengthwise and diced
1 pound plum tomatoes, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground red pepper

Preparation

1. Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until crisp-tender. Add eggplant and squash. Cover and cook, stirring occasionally, 10 minutes or until eggplant begins to soften. Stir in tomatoes and remaining ingredients. Cover and cook 5 more minutes.

Note:

Pat Rush Benigno, Vicksburg, Mississippi,

Southern Living

May 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note