Eggplant And Red Pepper Saute
By á-174942
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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
Details
Servings 6
Preparation
Step 1
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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