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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (159g) Recipe makes 6 servings |
||
| Calories 36 | ||
| Calories from Fat 2 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 370mg | 10% | |
| Total Carbohydrate 8.4g | 2% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 4.1g | ||
| Protein 1.6g | 3% | |
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Ingredients
- 1 lb eggplant, peeled and cut into 1/2 " cubes
- 1 (16 ounce) can tomatoes
- 2 garlic cloves, minced
- 1/4 cup onion, minced
- 1/4 teaspoon chili powder, more if desired
- 1 dash pepper
Directions
1
Combine all ingredients in a skillet.2
simmer gently 15- 20 minutes or until eggplant is tender.3
Can be done ahead and reheated in microwave.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Mary Lou #3
On Nov 9, 2008
This was great. We added black beans at the end and heated them through. We put the mixture in a tortilla and added cheese, sour cream and salsa for a wonderful tasting burrito. Will definitely make this again.
From: Chef #391505
On Sep 5, 2008
I wasn't sure what to expect from this recipe since traditionally I'd only used eggplant for italian recipes. But I was pleasantly suprised! I did add some fresh chopped cilantro and served it on top of some whole wheat couscous. Served as a great side to Cilantro Chicken (#181195) to round out a healthy and tasty mexican meal! Will definately make this one again. THANKS!!
From: Anu
On May 14, 2002
Very nice, but I needed to add 1/4 cup water (I scaled down to 1 serving) because the mixture seemed to be drying out during the simmer. I didn't peel the eggplant, and also added a pinch of salt, and omitted the garlic. I'll definitely make this again when I need a quick veggie side.
From: Miss Annie
On Aug 18, 2004
We loved this eggplant recipe. It was delicious and moist. Not soupy moist but moist enough to have a nice texture. I was torn between using chili powder or chile powder (pure). I went with the chili powder because it has oregano in it. I did add an extra 1/2tsp. Mexican oregano which was very, very good. Definately a wonderful recipe to add to my t&t collection. You did it again, Tebo,.....thanks!
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