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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 1 x Unpeeled eggplant, cut into 3/4-inch cubes (1-lb.)
- 2 x Onions, halved, thinly sliced
- 5 x Garlic cloves, chopped
- 2 x Red bell peppers, cored, cut into 1/2-inch strips
- 3/4 tsp Grnd turmeric
- 1 1/2 c. Diced canned tomatoes with juices
- 1 pch sugar
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Minced fresh cilantro
Direcciones
- Heat 2 Tbsp. extra virgin olive oil in large nonstick skillet over medium-high heat. Add in cubed eggplant and saute/fry till golden brown, about 5 min. Transfer eggplant to plate. Add in remaining 2 Tbsp. extra virgin olive oil to same skillet and heat over medium-high heat. Add in onions and garlic and saute/fry till onions are tender and golden brown, about 6 min.
- Add in bell peppers and 3/4 tsp. turmeric to skillet and saute/fry till peppers are almost tender, about 6 min.
- Add in tomatoes with their juices and sugar. Boil till mix thickens slightly, about 5 min. Add in eggplant; reduce heat and simmer till vegetables are tender, about 6 min longer. Stir in 2 Tbsp. lemon juice. Season to taste with salt and pepper. Transfer to bowl and cold to room temperature. (Can be made up to 1 day ahead. Cover and chill. Serve at room temperature.) Sprinkle with cilantro.
- 6 Appetizer or possibly side dish servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1298g | |
| Calories 822 | |
| Calories from Fat 497 | 60% |
| Total Fat 56.33g | 70% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 544mg | 23% |
| Potassium 2535mg | 72% |
| Total Carbs 79.06g | 21% |
| Dietary Fiber 26.9g | 90% |
| Sugars 37.56g | 25% |
| Protein 12.49g | 20% |
