Eggplant-Squash-Tomato Sauté

Yield: Makes 8 servings (serving size: 1 cup)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 0.0%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 8.8g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 303mg
  • Calcium: 22mg

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. 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.
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