Eggplant And Red Pepper Saute Recipe - Cooking Index
Eggplant And Red Pepper Saute Recipe - Cooking Index
| 1/4 cup | 59ml | Olive oil - divided |
| 3 | Japanese eggplants - (to 4) - cut 3/4" cubes | |
| 1 | Onion - halved, and | |
| Thinly sliced | ||
| 1 | Red bell pepper - cut thin strips | |
| 2 | Garlic cloves - pressed | |
| 1 cup | 237ml | Diced canned tomatoes - with juices |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1/2 | Sugar substitute | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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 to 8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper.
This recipe yields 6 servings.
Carbohydrates: 9.5 grams
Net Carbs: 6.5 grams
Fiber: 3 grams
Protein: 1.5 grams
Fat: 9 grams
Calories: 119
Description:
"An easy side dish, and a great accompaniment to any roast or grilled meat."
Source:
Atkins Cookbook at http://atkinscenter.com
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