Photo: Lee Harrelson; Styling: Jan Gautro
Yield
12 servings (serving size: 1/2 cup)

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

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.

Ratings & Reviews

Megan567's Review

Sarah1025
May 25, 2010
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.

GABRIEL98's Review

thendricks
January 11, 2012
Followed recipe and it was delicious. Serve over rice for a great vegetarian meal.

thendricks's Review

GABRIEL98
April 07, 2009
Great side dish - it's nice to have alternatives to our normal bag of frozen green beans or corn!

Sarah1025's Review

Megan567
February 11, 2013
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 :)