Creole Eggplant - Quick and Hearty |
Course : Eggplant
Serves: 6 |
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Ingredients:
1 medium eggplant -- (4-oz) |
2 medium garlic cloves -- minced |
1 large green bell pepper -- chopped |
1 medium onion -- chopped |
1/4 teaspoon dried thyme |
1/4 teaspoon dried rosemary |
1 dash hot pepper sauce -- (or to taste) |
1/4 teaspoon chili powder |
10 ounces no-salt-added tomato sauce |
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Preparation / Directions:
Peel and cube eggplant. Place in a bowl of salted water (1/2 tsp) to cover, and let eggplant stand for 1 hour. Drain and pat dry.
Combine all ingredients in a large skillet over low heat, mixing well. Cover and simmer for 15 to 20 minutes until vegetables are tender. Transfer to a serving dish and serve.
6 servings/Serving size: 1/2 cup
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Nutritional Information:
34 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 7mg Sodium |
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