Red and Purple

Red and Purple
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 69.7
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.9 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 1.7 g

View full nutritional breakdown of Red and Purple calories by ingredient
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Introduction

Eat hot or cold alone or with "Yellow and Green"
When eating cold it is good drizzled with balsamic vinegar.
the onions are Red
the salt is Kosher
Eat hot or cold alone or with "Yellow and Green"
When eating cold it is good drizzled with balsamic vinegar.
the onions are Red
the salt is Kosher

Number of Servings: 10

Ingredients

    Red & Purple
    2 egg plants cubed
    2 red peppers cubed
    2 red onions cubed
    saute in on med heat (hot enough so that the fluid that comes out of the veggies does not collect) in
    2 TBsp extra virgin olive oil
    adding eggplant first
    then red peppers
    then red onions
    salt lightly and fresh ground black pepper

Directions

When sauteing, heat the oil in the pan but not to smoking.
Use large 14" heavy pan so that the eggplant cubes are at most two deep.
If you don't have a large 14" pan do the eggplant in two batches.

After you add the eggplant to the hot pan do NOT stir or it will stick.

After 5 (approx how long it takes to pare and cut into 3/4 inch squares the red peppers) minutes or so add the red peppers on top of the egg plant and put on lid.

chop the onion... you know the trick right?
cut off top, holding verticle slice down to 1/2 inch from root end, do it both ways so it is cross hatched. Lay onion on its side, hold by root end and slice off chopped onion.

When done add to eggplant and peppers, now stir just until mixed. Lower heat return lid cook until all is tender.



Number of Servings: 10

Recipe submitted by SparkPeople user GAILNTHENSOME.

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