Eggplant Provencale

Name: Eggplant Provencale Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 Tbsp olive oil; 1/4 c diced onion; 1 garlic clove minced or mashed; 2 cups pared and cubed eggplant; 1 medium tomato blanched peeled & chopped; 1 Tbsp fresh basil (or 1/2 tsp dried); Dash pepper

(5)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 2

Ingredients

1 Tbsp olive oil1/4 c diced onion1 garlic clove minced or mashed2 cups pared and cubed eggplant 1 medium tomato, blanched peeled & chopped1 Tbsp fresh basil (or 1/2 tsp dried)Dash pepper

Directions

In 10-inch non-stick skillet, heat oil over medium heat til hot; add onion and garlic and saute til onion is translucent. Add eggplant & cook, stirring occassionally, til lightly browned; stir in tomato & basil. Reduce heat to low, cover pan, and let simmer til eggplant is soft and mixture thickens slightly, 15 - 20 min.

Number of Servings: 2

Recipe submitted by SparkPeople user MIFFLIN.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 103.8
Total Fat: 7.1 g
Cholesterol: 0.0 mg
Sodium: 8.9 mg
Total Carbs: 10.2 g
Dietary Fiber: 3.2 g
Protein: 1.7 g

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Member Reviews

DAIZYSTARLITE
yummy - 2/16/19
JENNIW70
I added some shredded cheese to this. It was good! - 7/23/14
THOMASINA57
I found this quick and easy and added zucchini chunks to mine. It tasted great over spaghetti. - 2/25/13
ANGELGAL01
Thanks! I had an eggplant that just needed some recipe to call it's name. This was a great warm dish. - 2/15/09