"Eggplant has always been my favorite vegetable. I experimented with this sauté by adding peppers and garlic." --Kathy Moss, Siloam Springs, AR

Kathy Moss, Siloam Springs, AR
Recipe by Cooking Light July 2007

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Lee Harrelson; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

46 calories; calories from fat 47%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 1g; carbohydrates 5.5g; fiber 2.1g; cholesterolmg; iron 0.4mg; sodium 160mg; calcium 8mg.