"Eggplant has always been my favorite vegetable. I experimented with this sauté by adding peppers and garlic." --Kathy Moss, Siloam Springs, AR
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
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.
I love this dish! I recommend doubling the fresh herbs to give it more flavor. To change things up, we often use fire roasted tomatoes to give it a spicy edge. This is a wonderful and filling side dish and a great way to introduce eggplant to someone's diet.
I've had eggplant a few times and really like it, but it was my first time cooking it and it turned out great! Made a fantastic lunch.for a couple weeks which is fabulous; because it's one of the few fruits I like, I picked it up and am glad I found this so I had a good first experience cooking eggplant.
I didn't use any oil, just used a non-stick pan and it turned out fine - a great option for less fat in the meal :)
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