Eggplant-Squash-Tomato Sauté

1 Review
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Prep Time
20 Mins
Cook Time
20 Mins
Yield
Makes 8 servings (serving size: 1 cup)
Pat Rush Benigno, Vicksburg, Mississippi
May 2007
RECIPE BY Southern Living

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 pound eggplant, peeled and cubed
  • 1 pound yellow squash, halved lengthwise and diced
  • 1 pound plum tomatoes, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground red pepper

Nutritional Information

  • Calories 55
  • Caloriesfromfat 0.0%
  • Fat 2.1g
  • Satfat 0.3g
  • Monofat 1.3g
  • Polyfat 0.3g
  • Protein 1.9g
  • Carbohydrate 8.8g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 0.6mg
  • Sodium 303mg
  • Calcium 22mg

How to Make It

Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until crisp-tender. Add eggplant and squash. Cover and cook, stirring occasionally, 10 minutes or until eggplant begins to soften. Stir in tomatoes and remaining ingredients. Cover and cook 5 more minutes.

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