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Add a photoServings: 6
Ingredients
- 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
Directions
- 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.
- 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.
- This recipe yields 6 servings.
- Description: "An easy side dish, and a great accompaniment to any roast or possibly grilled meat."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 84 | 59% |
| Total Fat 9.47g | 12% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 563mg | 16% |
| Total Carbs 14.91g | 4% |
| Dietary Fiber 7.3g | 24% |
| Sugars 6.75g | 5% |
| Protein 2.54g | 4% |
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