This sauteed eggplant recipe is made with eggplant, onions, garlic, bell peppers, tomato and Rosemary. This is a very easy recipe that is delicious and healthy.
The first step for this recipe is to salt the eggplant. Please don’t jump this step as it will pervent the eggplant from being slimy. Let it sit for about 20 minutes in the salt and then rinse and pat dry it.
This meal can be served as a main meal with rice, pasta or inside a tortilla. It can also be served as a side for your favorite food.
This is what you are going to need for this delicious sauteed eggplant recipe:
Serves four as a side
1/2 a medium eggplant cut into long strips
1 to 2 TBS olive oil
1 small white onion – sliced
2 garlic cloves – minced
1 medium bell pepper – cut into strips
1 small tomato – peeled, seeded and diced
1 TBS dry white wine (optional)
1 tsp. chopped fresh Rosemary leaves
Salt & Pepper
Place the eggplant strips in a colander and generously add some salt. Flip it around and make sure to coat it completely. Allow the eggplant to sit for about 20 minutes.
Rinse and pat dry the eggplant and set it aside.
Heat 1 TBS of olive oil in a large skillet and add the sliced onion. Cook it for 3 to 4 minutes, stirring occasionally. Add the garlic cloves and stir. Add the bell pepper and the eggplant. Mix and add a little more oil if necessary. Cook stirring occasionally, for about 3 minutes, and add the tomatoes and the wine. Season with salt and pepper to taste and cook for an extra 5 to 6 minutes – until the veggies are lightly browned and softened with a crunch. Mix in the Rosemary leaves and cook for a couple of minutes. Serve.
CALORIES 134.79; FAT 5.49 grs (sat 0.77; mono 3.73; poly 0.68); PROTEIN 2.61 grs ; FIBER 5.70 grs; CARBS 17.34 grs; CHOLESTEROL 0.00 mg; IRON 0.91 mg; SODIUM 594.28 mg; CALCIUM 41.51 mg