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Yield
5 servings (serving size: 1 cup)

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes. Add eggplant; sauté 5 minutes.

Step 2

Add stewed tomatoes and next 5 ingredients to skillet; stir well. Cover, reduce heat, and simmer 15 minutes. Add basil and black pepper; cook 2 minutes. Serve warm or at room temperature.

Step 3

carbo rating: 12

The Complete Step-by-Step Low Carb Cookbook

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