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Number of Servings: 6
Serving Size: 1/2 cup
Instead of frying eggplant, dress it up in a tangy Creole sauce.
|medium eggplant (about 4 oz)||1|
|medium garlic cloves, minced||2|
|green bell pepper, chopped||1 large|
|medium onion, chopped||1|
|dried thyme||0.25 tsp|
|dried rosemary||0.25 tsp|
|hot pepper sauce (or to taste)|
|chili powder||0.25 tsp|
|no-salt-added tomato sauce||10 oz|
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.2:
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.
|Calories from Fat 0|
|Total Fat 0g|
|Saturated Fat 0g|
|Dietary Fiber 2g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Vegetable|
Complete Quick & Hearty Diabetic Cookbook, 2nd Edition
American Diabetes Association
The Complete Quick & Hearty Diabetic Cookbook features dozens of simple yet delicious recipes from appetizers and salads to pasta, poultry, and desserts. Choose from ore than 200 fast and simple-to-make, low-fat recipes with old-fashioned good taste. These are homestyle favorites brought back in healthy and tasty versions for everyone to enjoy!
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