Eggplant and Red Pepper Sauté Recipe
Cook Time: 18 Minutes
Phase: Phase 1
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)
- 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.
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