Serves 4 Prep Time: 10-15 minutes Cooking Time: 20 minutes 4 points plusmore
tablespoon olive oil
cup chopped yellow onion
teaspoons ground cumin
large egg plant, cut into 1 inch pieces
large sweet potato, cut into 1 inch pieces
cup reduced sodium chicken broth
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 min., until soft. Add the cumin and cook for 1 min., until the cumin is fragrant. Add the eggplant and sweet potato and cook for 3 min., until golden brown, stirring frequently. Add the broth and bring to a simmer. Decrease the heat to medium, partially cover, and cook for 8 to 10 min., until the sweet potato is tender and the liquid is reduced, (if there is the liquid in the pan, remove the lid and simmer for a few more minutes, until it is absorbed).