Eggplant and Red Pepper Sauté
6.0g
Net Carbs
1.6g
Protein
9.2g
Fat
4.0g
Fiber
123
Calories
Ingredients:
- 1 tablespoon Fresh Lemon Juice
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
- 1 teaspoon Garlic
- 1/4 cup Extra Virgin Olive Oil
- 1 cup Diced Tomato
- 1 small Onion
- 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.
