Recipe credit
Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes
Ingredients
- 5 1/2 cups eggplant, cubes (1 medium eggplant)
- 4 tomatoes
- 1 green pepper
- 1 onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons vegetable oil
- 1 clove garlic
- 2 tablespoons Parmesan cheese (grated)
Directions
- Remove the skin from the eggplant. Cut the eggplant into cubes.
- Chop the tomatoes into small pieces.
- Cut the green pepper in half. Remove the seeds and cut it into small pieces.
- Chop the onion into small pieces.
- Cut the garlic into tiny pieces.
- Cook the first 8 ingredients in a large skillet until tender.
- Top with the Parmesan cheese and serve.
Nutritional info
Calories
86
Total fat
6 g
Saturated fat
1 g
Cholesterol
1 mg
Sodium
313 mg
Total carbohydrates
8 g
Dietary fiber
3 g
Protein
2 g
Total sugar
5 g
