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Eggplant And Red Pepper Saute

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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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