Vegetarian

Pan Cooked Eggplant With Tomatoes (1s=1cup) takes 10 minutes to prepare.

Pan Cooked Eggplant With Tomatoes (1s=1cup) takes 30 minutes to cook.

Pan Cooked Eggplant With Tomatoes (1s=1cup) makes 8 servings.

The ingredients for Pan Cooked Eggplant With Tomatoes (1s=1cup) are:

8 cup, cubes Eggplant, fresh
3.5 cup Canned Tomatoes
9 oz Onion, sweet, raw
5 clove Garlic
0.333 cup Olive Oil

Here is how you make Pan Cooked Eggplant With Tomatoes (1s=1cup):

~2lb fresh young eggplant, Japanese means you don't have to skin them, cut into cubes or sliced. 1 medium onion diced, 5 cloves garlic diced/smashed, divided, one 28 oz can tomatoes. Heat olive oil in heavy skillet until shimmery over med/high heat. Add onions and cook 2 min. Add eggplant and cook over med-high heat until it starts falling apart (~15min), stirring frequently. Once the eggplant begins to release some of its oil, add the can of tomatoes and the last garlic clove. Cook another 5-10 minutes or until mixture becomes saucy but thick. Adjust salt as needed. I like to puree it and then eat it from a bowl, or on top of some whole wheat bread.Serving Size: Makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user TRISTAROBICHAUD.

The nutritional information for Pan Cooked Eggplant With Tomatoes (1s=1cup) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 131.6

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 137.2 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 3.4 g
• Protein: 2.0 g