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Quick Eggplant and Tomato Sauté

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.