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Spinach-eggplant saut takes 10 minutes to prepare.

Spinach-eggplant saut takes 20 minutes to cook.

Spinach-eggplant saut makes 4 servings.

The ingredients for Spinach-eggplant saut are:

1 eggplant, cubed
2 large red bell peppers, cut into chunky strips
1 pkg frozen spinach, thawed (or cooked) - 300-500 g
3 cloves garlic, sliced thinly (more or less to taste)
sprinkling red pepper flakes (optional), salt, pepper
1 T olive oil
vinegar (balsamic or red wine)

Here is how you make Spinach-eggplant saut:

Heat olive oil in large, heavy skillet. Brown cubed eggplant over medium heat - slowly enough for the eggplant to soften, 5-6 minutes at least. Add sliced garlic and saut? until slightly browned. Add red pepper strips and continue to saute over fairly low heat, 8-10 minutes, until the pepper strips soften and brown slightly. The eggplant will have more or less disentegrated by this point. Add cooked or thawed spinach and continue to cook for another minute or two - season with salt, pepper, a glug of vinegar, red pepper flakes. Feta or goat cheese is a nice addition if you can fit the calories into your allowance for the day :o)It's important not to crank up the heat too high and to keep stirring - otherwise the eggplant will start sticking and burning. Number of Servings: 4Recipe submitted by SparkPeople user LENOREMM.

The nutritional information for Spinach-eggplant saut is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 126.1

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 88.5 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 8.9 g
• Protein: 6.2 g

The dietary needs meet for Spinach-eggplant saut is Vegetarian