Quick Eggplant and Tomato Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Eggplant has always been my favorite vegetable. I experimented with this sauté by adding peppers and garlic. -Kathy Moss, Siloam Springs, AR Ingredients:
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 (14 1/2-ounce) can organic diced tomatoes, undrained |
Directions:
1. 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.
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