Spinach-eggplant sauté
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 eggplant, cubed2 large red bell peppers, cut into chunky strips1 pkg frozen spinach, thawed (or cooked) - 300-500 g3 cloves garlic, sliced thinly (more or less to taste)sprinkling red pepper flakes (optional), salt, pepper1 T olive oilvinegar (balsamic or red wine)
Heat olive oil in large, heavy skillet. Brown cubed eggplant over medium heat - slowly enough for the eggplant to soften, 5-6 minutes at least. Add sliced garlic and sauté until slightly browned. Add red pepper strips and continue to saute over fairly low heat, 8-10 minutes, until the pepper strips soften and brown slightly. The eggplant will have more or less disentegrated by this point. Add cooked or thawed spinach and continue to cook for another minute or two - season with salt, pepper, a glug of vinegar, red pepper flakes. Feta or goat cheese is a nice addition if you can fit the calories into your allowance for the day :o)
It's important not to crank up the heat too high and to keep stirring - otherwise the eggplant will start sticking and burning.
Number of Servings: 4
Recipe submitted by SparkPeople user LENOREMM.
It's important not to crank up the heat too high and to keep stirring - otherwise the eggplant will start sticking and burning.
Number of Servings: 4
Recipe submitted by SparkPeople user LENOREMM.
Nutritional Info Amount Per Serving
- Calories: 126.1
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 88.5 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 8.9 g
- Protein: 6.2 g
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