Eggplant & Vegetable Saute

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3.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 203.9

Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 114.6 mg
Total Carbs: 43.2 g
Dietary Fiber: 11.1 g
Protein: 9.6 g

View full nutritional breakdown of Eggplant & Vegetable Saute calories by ingredient

Introduction

Quick, Easy, Filling, and extremely low in fat! With a very earthy and herbal flavor, even non-vegetarians will enjoy this one. Quick, Easy, Filling, and extremely low in fat! With a very earthy and herbal flavor, even non-vegetarians will enjoy this one.

Number of Servings: 4

Ingredients

1 large eggplant (peeled and cubed)

2 meduim onions (chopped)

1 yellow bell pepper (chopped)

1 red bell pepper (chopped)

4 tsp minced roasted garlic

3/4 tsp dried rosemary leaves

1/2 tsp dried savory leaves

1/4 - 1/2 tsp dried thyme leaves

1 can cannellini beans (or great northern beans) rinsed, drained, salt/pepper to taste

8 oz. whole wheat spaghetti (cooked)

Directions

Lightly spray a large, non-stick saucepan with cooking oil. eat over medium heat until hot.
Cook eggplant, onions, bell peppers, and garlic over medium heat (covered 5 min).
Then uncovered until vegetables are tender (5-8 min).
Stir in beans and herbs, cook until very hot.
Season to taste with salt and pepper.
Serve hot over spaghetti.

~For a spicy versions of this dish, add 1 tsp of crushed red pepper when initially cooking vegetables~

Number of Servings: 4

Recipe submitted by SparkPeople user BLADEDVIXEN.