Italian Eggplant Saute

1 Large Eggplant, peeled and cut into 1" cubes
1 cup diced red onion
2 teaspons fresh minced garlic
1 tablespoon extra virgin olive oil
1 tablespoon flax seed oil
1 1/2 cups sweet roasted red pepper, chopped into small pieces (can buy in jar, already roasted, just drain off liquid)
1 can diced tomatoes with liquid
1 tablespoon basil seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Heat oil in pan over medium high heat. Cook onion for about four minutes, add garlic and sweet red pepper and cook for three more minutes, while stirring. Add eggplant and stir. Cook for about three more minutes, then add can of diced tomatoes, with liquid, along with salt, pepper and basil. Stir to combine and reduce heat to medium low and cook for another 10 minutes until eggplant is tender to your preferred taste. Can be eaten as a side dish, a main dish or as a topping for whole wheat pasta. For added flavor, can add a half of teaspoon of parmesean grated cheese on top. If you do not like flax seed oil, can substitute with olive oil. Makes 6, 1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CCJONEILL.