Have you gotten the idea yet? We're getting lots of eggplants this summer from our CSA. Don't get me wrong, I really like eggplant. But sometimes, too much of a good thing ... In an effort to help me, Tourmama over on Slow Travel Talk, even started a discussion on eggplant recipes. She posted a link to this San Francisco chronicle article, Meet the eggplant's extended family which has a couple of interesting recipes.
But last night, after another CSA pickup with three more eggplants in it, and still having some eggplants left from last week's pickup, I decided I need something quick and easy to do as a "side-dish" for last night's dinner of Chicken Tikka Masala and that's where the Quick Eggplant and Tomato Sauté came into play.
It was a good choice too because not only did it use up a bunch of the smaller eggplants, but it also used up the red onions and peppers I received from the farm. Once all the dicing was done, it came together quickly and made a tasty side dish. I have a ton left over so we'll see how it is re-heated with lunch today.
Now it says it's a 1/2 cup serving at 1 point but a 1 cup serving also has 1 point - in case you want to double up.
2 tablespoons olive oil
2 cups chopped red onion (1 large)
1 cup chopped yellow bell pepper (about 1)
1 cup chopped red bell pepper (about 1)
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can organic diced tomatoes, undrained
Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the eggplant, salt, black pepper, and tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.
Yield: 12 servings (serving size: 1/2 cup)
CALORIES 46 (47% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.3g); IRON 0.4mg; CHOLESTEROL 0.0mg; CALCIUM 8mg; CARBOHYDRATE 5.5g; SODIUM 160mg; PROTEIN 1g; FIBER 2.1g
Cooking Light, JULY 2007