Eggplant And Red Pepper Saute

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Eggplant And Red Pepper Saute

 

1/4 cup olive oil, divided

3 to 4 Japanese eggplants, cut 3/4 " cubes

1 onion, halved, thinly sliced

1 red bell pepper, cut thin strips

2 garlic cloves, pressed

1 cup diced canned tomatoes with juices

1 tablespoon fresh lemon juice

1/2 tsp. sugar

salt to taste

freshly ground black pepper to taste

 

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook eggplant

cubes 5 minutes, until golden. Transfer to a bowl. Add remaining oil to skillet.

Cook onion and red pepper 5 minutes, until vegetables are softened. Add garlic

and cook 1 minute more.

Mix in tomatoes, lemon juice, and sugar substitute. Return eggplant to skillet;

cook 6 to 8 minutes, stirring occasionally, until vegetables are tender, and

sauce thickens slightly. Season to taste with salt and pepper.

Makes 6 servings.