Recipe Details

Creole Eggplant

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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.

Name: Amount:
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
1:

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.
Nutritional Information (per serving)
Calories 42
Calories from Fat 0
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 12mg
Potassium n/a
Carbohydrates 10g
Dietary Fiber 2g
Sugars 5g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Vegetable
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