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Eggplant and Red Pepper Sauté

Eggplant and Red Pepper Sauté

Ingredients

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Directions

  1. Heat 2 tablespoons oil in a large skillet over medium-high heat.
  2. Cook eggplant cubes 5 minutes, until golden. Transfer to a bowl.
  3. Add remaining oil to skillet. Cook onion and red pepper 5 minutes, until vegetables are softened. Add garlic and cook 1 minute more. Mix in tomatoes, lemon juice, and sugar substitute.
  4. Return eggplant to skillet; cook 6-8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper.

3 Japanese eggplants may be substituted for a regular eggplant in this recipe.