Mexican

Eggplant Mexicana is for Dinner.

Eggplant Mexicana takes 10 minutes to prepare.

Eggplant Mexicana takes 15 minutes to cook.

Eggplant Mexicana makes 8 servings.

The ingredients for Eggplant Mexicana are:

? 1 medium eggplant (about 1 pound), peeled and cubed
? 4 medium tomatoes, chopped, or 1 14.5-ounce can no-salt-added diced tomatoes, undrained
? 2 tablespoons chopped onion
? 1 medium garlic clove, minced
? ? to ? teaspoon Chili Powder or commercial no-salt-added chili powder
? ? teaspoon pepper
? 2 tablespoons snipped fresh cilantro or parsley

Here is how you make Eggplant Mexicana:

In a large nonstick skillet, stir together all the ingredients except the cilantro. Bring to a simmer over medium heat. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the eggplant is tender. Serve sprinkled with the cilantro.Serving Size: 8-1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user LUVSAVANNAH.

The nutritional information for Eggplant Mexicana is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 31.4

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 14.0 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 2.4 g
• Protein: 1.2 g

Eggplant Mexicana is Mexican cuisine.