Eggplant (Aubergine) Mexicana Recipe #27809
This is a low cal do ahead side dish. Make it as spicy as you wish.
by Tebo
25 min | 5 min prep
SERVES 6
- 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
- Combine all ingredients in a skillet.
- simmer gently 15- 20 minutes or until eggplant is tender.
- Can be done ahead and reheated in microwave.
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5 stars