Eggplant and Red Pepper Sauté Recipe
![Atkins Eggplant and Red Pepper Sauté](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/65f55d54be8e588b562b124a899a0463_2e73ef2e-9e46-4e7c-b44d-7c7ed91d0125.png)
6g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:Other
Cook Time: 18 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:Other
Cook Time: 18 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.6g
Protein
9.2g
Fat
4g
Fiber
123.1cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
0 1/4 cup Extra Virgin Olive Oil
-
1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
-
1 small Onions
-
1 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
-
1 tsp Garlic
-
1 cup Diced Tomatoes
-
1 tbsp Fresh Lemon Juice
-
1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
DIRECTIONS
Japanese eggplants may be substituted for a regular eggplant in this recipe.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cut eggplant into cubes. slice onion and red pepper and set them aside.
- Cook eggplant cubes 5 minutes, until golden. Transfer to a bowl.
- Add remaining oil to skillet. Cook white onion and red pepper 5 minutes, until vegetables are softened. Add minced garlic and cook 1 minute more. Mix in tomatoes, lemon juice, and sugar substitute.
- Return eggplant to skillet; cook 6-8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.