Appetizers / Soups / Salads

Sauteed Eggplant -- by Mark Bittman takes several minutes to prepare.

Sauteed Eggplant -- by Mark Bittman takes several minutes to cook.

Sauteed Eggplant -- by Mark Bittman makes 4 servings.

The ingredients for Sauteed Eggplant -- by Mark Bittman are:

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
Olive Oil, .33 cup
Garlic, 2 tsp

Here is how you make Sauteed Eggplant -- by Mark Bittman:

Cut into 1/2 inch cubes and salt.Place olive oil and all but 1/2 tsp of garlic in large deep skillet over medium heat. Two minutes later add the eggplant. Stir and toss constantly until after 5 or 10 minutes the eggplant begins to release some of the oil it has absorbed. Continue cooking, stirring frequently until eggplant is very tender, about 30 minutes. About five minutes before it is done add the remaining garlic. Season. Garnish and serve. Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user DOKEYOKEY.

The nutritional information for Sauteed Eggplant -- by Mark Bittman is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 195.2

• Total Fat: 18.1 g
• Cholesterol: 0.0 mg
• Sodium: 4.3 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 3.5 g
• Protein: 1.5 g