Eggplant Primavera
- Number of Servings: 4
Ingredients
1 small raw eggplant 10 medium baby 1/2 medium onions 3 small stalk 1/8 cup bell pepper(s)1 cup Fresh Choice® Spinach Greens1 fresh tender rosemary sprig1 tsp fresh oregano (couple of sprigs)1 fresh basil leaf1-2 tsp minced garlic2/3 cup grape tomatoes 1 tsp olive oil 1/2 tsp sea salt (or to taste)1/2 tsp fresh ground black pepper (or to taste)1 Tbsp fresh lemon juice (1/2 fresh lemon)1 Tbsp capers3 Tbsp Kraft Shredded Parmesan CheeseCooking spray, olive oil flavor3-4 TBL of water (or vegetable stock)
Wash and prepare vegetables:
Slice eggplant crosswise, then into strips; slice baby carrots into strips; halve grape tomatoes; coarsely chop fresh spinach greens; slice and coarsely chop onion; dice celery; dice bell pepper; set all vegetables aside.
Remove leaves from rosemary sprig, discard stem. Chop fresh herbs, and set aside.
Spray skillet with olive oil cooking spray, and heat over low heat with 1 tsp olive oil.
Add carrots, cover and sauté for a couple of minutes. Add 2 Tbs of water (more or less). Stir in onions, celery, bell pepper and garlic; cover and sauté for about 2 to 3 minutes.
Add eggplant; cook about another 2 or 3 minutes. Stir in chopped spinach leaves, most of the minced fresh herbs (reserving a pinch or two), capers and sliced grape tomatoes. Squeeze juice of half a lemon over, and another splash of water, if needed. Heat through, just until spinach barely wilts, about 1-2 minutes.
Add 2 Tbs of shredded parmesan, toss, and sprinkle with remaining pinch of fresh herbs. Use remaining parmesan to sprinkle on top.
May be served over pasta or eaten as a side vegetable dish.
Number of Servings: 4
Recipe submitted by SparkPeople user MSHEBERT.
Slice eggplant crosswise, then into strips; slice baby carrots into strips; halve grape tomatoes; coarsely chop fresh spinach greens; slice and coarsely chop onion; dice celery; dice bell pepper; set all vegetables aside.
Remove leaves from rosemary sprig, discard stem. Chop fresh herbs, and set aside.
Spray skillet with olive oil cooking spray, and heat over low heat with 1 tsp olive oil.
Add carrots, cover and sauté for a couple of minutes. Add 2 Tbs of water (more or less). Stir in onions, celery, bell pepper and garlic; cover and sauté for about 2 to 3 minutes.
Add eggplant; cook about another 2 or 3 minutes. Stir in chopped spinach leaves, most of the minced fresh herbs (reserving a pinch or two), capers and sliced grape tomatoes. Squeeze juice of half a lemon over, and another splash of water, if needed. Heat through, just until spinach barely wilts, about 1-2 minutes.
Add 2 Tbs of shredded parmesan, toss, and sprinkle with remaining pinch of fresh herbs. Use remaining parmesan to sprinkle on top.
May be served over pasta or eaten as a side vegetable dish.
Number of Servings: 4
Recipe submitted by SparkPeople user MSHEBERT.
Nutritional Info Amount Per Serving
- Calories: 99.6
- Total Fat: 2.7 g
- Cholesterol: 2.7 mg
- Sodium: 449.6 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 4.9 g
- Protein: 3.8 g
Member Reviews
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1CRAZYDOG
This looks great. Am going to try it. Noticed some of the ingredients are missing from the ingredients list, though they're in the directions. Does it matter what type of eggplant you use (white, purple, etc.)? - 4/19/10
Reply from MSHEBERT (7/19/10)
Any kind of eggplant will be yummy in this. I'm partial to purple :) Sorry about the ingredients list. Will go back and look at it. I think this was my first shot at doing a SparkRecipe.