Eggplant and Peppers in Tomato Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
A quick and easy vegetable dish made with eggplant, peppers, and tomato sauce. This simple dish is a nice compliment to grilled steaks or chicken.
- 1/4 cup olive oil
- 4 cloves garlic minced
- medium eggplant cut into small strips
- large green bell pepper seeded and sliced
- large red bell pepper seeded and sliced
- 8 ounces canned tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Saute eggplant in oil until it is soft and brown.
Add garlic and continue sauteeing until garlic is golden. Remove from pan and set aside.
Stir fry the peppers until they are soft.
Combine vegetables and add tomato sauce, salt and pepper. Simmer until sauce is warm.
Can be served warm or at room temperature.
Serving: 159g | Calories: 116kcal | Carbohydrates: 10.2g | Protein: 1.8g | Fat: 8.7g | Saturated Fat: 1.2g | Sodium: 395mg | Potassium: 383mg | Fiber: 3.8g | Sugar: 5.9g | Vitamin A: 1450IU | Vitamin C: 112.2mg | Calcium: 20mg | Iron: 0.7mg
- Net Carbs 6.4g
- % Carbs: 23%
- % Protein: 6.5%
- % Fat: 70.5%
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