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Receta Eggplant And Red Pepper Saute
by Global Cookbook

Eggplant And Red Pepper Saute
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  Raciónes: 6

Ingredientes

  • 1/4 c. extra virgin olive oil divided
  • 3 x Japanese eggplants - (to 4) cut 3/4" cubes
  • 1 x onion halved, and thinly sliced
  • 1 x red bell pepper cut thin strips
  • 2 x garlic cloves pressed
  • 1 c. diced canned tomatoes with juices
  • 1 Tbsp. fresh lemon juice
  • 1/2 pkt sugar substitute Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Cook eggplant cubes 5 min, till golden brown. Transfer to a bowl. Add in remaining oil to skillet. Cook onion and red pepper 5 min, till vegetables are softened. Add in garlic and cook 1 minute more.
  2. Fold in tomatoes, lemon juice, and sugar substitute. Return eggplant to skillet; cook 6 to 8 min, stirring occasionally, till vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper.
  3. This recipe yields 6 servings.
  4. Description: "An easy side dish, and a great accompaniment to any roast or possibly grilled meat."