Creole Eggplant - Quick and Hearty

Course : Eggplant
Serves: 6
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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

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


Nutritional Information:

34 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 7mg Sodium

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