Sauteed Eggplant and Bell Pepper Curry

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Sauteed Eggplant and Bell Pepper Curry

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A touch of garam masala accents the natural flavors of the eggplant and bell

peppers.

 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

 

2 Tbsp. light vegetable oil

1 onion, peeled, halved, and thinly sliced

3 green bell peppers, seeded and cut into 1/2-inch cubes

1 large eggplant or 4 small Italian eggplants, cut into 1/2-inch cubes

1/2 tsp. garam masala

1/2 tsp. cayenne pepper

1/4 tsp. salt

1/4 cup low-fat plain yogurt

 

2 Tbsp. chopped fresh cilantro

 

In a large nonstick saucepan or skillet, heat the oil. Add the onion and

saute until golden. Stir in the bell peppers and eggplant; saute for 5 to 7

minutes, until the vegetables are tender but still firm to the bite. Add the

garam masala, cayenne pepper, and salt, and simmer over low heat for 2 to 3

minutes. Add the yogurt and mix well. Remove from the heat, garnish with the

cilantro, and serve.

 

per serving: 112 calories, 3g protein, 9g carbohydrates, 7g fat, 113mg

sodium, 1mg cholesterol, 1.5g fiber

 

--------- I used olive oil. I skinned my eggplants just like you do a

potato. I didn't have yogurt, so i used a little less than 1/4-cup of

coconut milk, and a 1/2 Tbsp. of butter. I didn't garnish with cilantro.

 

This was so good...I kept picking at it before lunch. Try it!

 

 

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