Friday, October 11, 2013

Quick Eggplant and Tomato Saute from Cooking Light

(originally made 10/18/2007)

Got 2 real nice eggplant at the grocery this week. This would make a nice meal with some pasta or even some cooked chicken added. Simple, delicious and good for you!

I threw in a sprinkle of crushed red pepper, and a pinch of real parm cheese.


* Exported from MasterCook *

Quick Eggplant and Tomato Sauté


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 cups chopped red onion (1 large)
1 cup chopped yellow bell pepper (about 1)
1 cup chopped red bell pepper (about 1)
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 can organic diced tomatoes -- (14 1/2-ounce) undrained (I used no salt added)

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.

Yield: 12 servings (serving size: 1/2 cup)

CALORIES 46 (47% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.3g); PROTEIN 1g; CHOLESTEROL 0.0mg; CALCIUM 8mg; SODIUM 160mg; FIBER 2.1g; IRON 0.4mg; CARBOHYDRATE 5.5g

Cooking Light, JULY 2007

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