Sautéed Eggplant With Tomatoes-peppers & Onions
From elgourmand2 7 years ago
Ingredients
- • 2 Tbs. olive oil. shopping list
- • 1 cup chopped red onion (1 med). shopping list
- • 1 cup chopped yellow bell pepper (about 1). shopping list
- • 1 cup chopped red bell pepper (about 1). shopping list
- • 1 cup diced Enoki mushrooms. My addition and optional. shopping list
- • 2 tsp. minced garlic. shopping list
- • 1 tsp. Italian seasoning, Optional. shopping list
- • 5 1/2 cups diced peeled eggplant (about 1 pound). shopping list
- • 1/2 tsp. kosher salt. shopping list
- • 1/2 tsp. freshly ground black pepper. shopping list
- • One 14 ½ oz. (400 g) can organic diced tomatoes, un-drained. shopping list
- • About 1 cup freshly grated parmesan cheese, served on the side, diners choice. shopping list
How to make it
- 1. Heat oil in a large nonstick saucepan or cast iron skillet over medium-high heat. Add onion and bell peppers; sauté for 3 minutes.
- 2. Add garlic, and sauté for 1 minute.
- 3. Add the eggplant, salt, black pepper, and tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.
- Served this with homemade kielbasa, garlic butter and basil Spaetzle, a small watercress salad and Focaccia.
People Who Like This Dish 2
- clbacon Birmingham, AL
- Olivemoose Nowhere, Us
- elgourmand2 APia, Samoa
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