Photo: Lee Harrelson; Styling: Jan Gautro
Yield
12 servings (serving size: 1/2 cup)

"Eggplant has always been my favorite vegetable. I experimented with this sauté by adding peppers and garlic." --Kathy Moss, Siloam Springs, AR

How to Make It

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.

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