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Eggplant and Red Pepper Sauté

Prep time: 5 minutes
Cooking time: 18 minutes

Type of dish: Vegetable
Recipe style: Other
Phase Choice:

How many servings? Nutritional Information per serving

CALCULATE

Net Carbs: 5.8 Fiber: 4 Protein: 1.5 Fat: 9.5 Calories: 123.5

Servings Quantity: 6

Please note: When changing this recipes servings, the directions and nutritional information will refer to the original serving size.

Ingredients

1/4 Cup olive oil, divided
1 large eggplant, cut into 3/4-inch cubes
1 small onion, halved and thinly sliced
1 medium red bell pepper, cut into thin strips
2 garlic cloves, pushed through a press
1 Cup diced canned tomatoes, with juices
1 Tablespoon fresh lemon juice
1 Teaspoon granular sugar substitute (sucralose)

Directions

Heat 2 tablespoons oil in a large skillet over medium-high heat.
Cook eggplant cubes 5 minutes, until golden. Transfer to a bowl.
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.
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.

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