Recipes

Eggplant and Red Pepper Sauté Recipe

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Atkins Eggplant and Red Pepper Sauté
6g
Net Atkins Count TM
Prep Time: 5 Minutes
Style:Other
Cook Time: 18 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.6g

Protein

9.2g

Fat

4g

Fiber

123.1cal

Calories

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INGREDIENTS

  • 0 1/4 cup Extra Virgin Olive Oil
  • 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  • 1 small Onions
  • 1 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
  • 1 tsp Garlic
  • 1 cup Diced Tomatoes
  • 1 tbsp Fresh Lemon Juice
  • 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

Japanese eggplants may be substituted for a regular eggplant in this recipe.
 
  1. Heat 2 tablespoons oil in a large skillet over medium-high heat.  Cut eggplant into cubes.  slice onion and red pepper and set them aside.
  2. Cook eggplant cubes 5 minutes, until golden. Transfer to a bowl.  
  3. Add remaining oil to skillet. Cook white onion and red pepper 5 minutes, until vegetables are softened. Add minced garlic and cook 1 minute more. Mix in tomatoes, lemon juice, and sugar substitute.
  4. Return eggplant to skillet; cook 6-8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper.

 

Cooking Tip

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