Quick Eggplant and Tomato Sauté

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

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 47%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1g
  • Carbohydrate: 5.5g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 160mg
  • Calcium: 8mg


  • 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


  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.
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