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Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil - divided

  2. 3 Japanese eggplants - (to 4) - cut 3/4" cubes

  3. 1 Onion - halved, and Thinly sliced

  4. 1 Red bell pepper - cut thin strips

  5. 2 Garlic cloves - pressed

  6. 1 cup 237ml Diced canned tomatoes - with juices

  7. 1 tablespoon 15ml Fresh lemon juice

  8. 1/2 Sugar substitute Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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."

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