Eggplant And Red Pepper Saute

Eggplant And Red Pepper Saute
Eggplant And Red Pepper Saute

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup olive oil divided

  • 3

    Japanese eggplants - (to 4) cut 3/4" cubes

  • 1

    onion halved, and thinly sliced

  • 1

    red bell pepper cut thin strips

  • 2

    garlic cloves pressed

  • 1

    cup diced canned tomatoes with juices

  • 1

    tablespoon fresh lemon juice

  • 1/2

    packet sugar substitute

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook eggplant cubes 5 minutes, until golden. Transfer to a bowl. Add remaining oil to skillet. Cook onion and red pepper 5 minutes, until vegetables are softened. Add garlic and cook 1 minute more. Mix in tomatoes, lemon juice, and sugar substitute. Return eggplant to skillet; cook 6 to 8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper. This recipe yields 6 servings. Carbohydrates: 9.5 grams Net Carbs: 6.5 grams Fiber: 3 grams Protein: 1.5 grams Fat: 9 grams Calories: 119

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