Quick Eggplant and Tomato Sauté

Quick Eggplant and Tomato Sauté Recipe
Photo: Lee Harrelson; Styling: Jan Gautro
"Eggplant has always been my favorite vegetable. I experimented with this sauté by adding peppers and garlic." --Kathy Moss, Siloam Springs, AR


12 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 46
Caloriesfromfat 47 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 5.5 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 160 mg
Calcium 8 mg


2 tablespoons olive oil
2 cups chopped red onion (1 large)
1 cup chopped yellow bell pepper (about 1)
1 cup chopped red bell pepper (about 1)
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can organic diced tomatoes, undrained


Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the eggplant, salt, black pepper, and tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.

Kathy Moss, Siloam Springs, AR,

Cooking Light

July 2007
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