Eggplant, Tomatoes, and Peppers by Nancy T. Maar
You can serve this recipe as a side dish, as an hors d'oeuvre, or over salad greens. You can also spoon it onto hot pasta for a nutritious lunch or supper. Mixing the sweet-tasting vegetables with the aromatic ones creates a wonderful balance of flavors.
Yields 6 servings; serving size 1 eggplant
Calories: 99.87
Protein: 2.02 grams
Carbohydrates: 13.87 grams
Sugar: 7.45 grams
Fat: 5.09 grams
2 tablespoons olive oil
6 tiny eggplants, stemmed and diced
3 cloves garlic, chopped
1 medium-sized red onion, chopped
1 sweet red bell pepper, stemmed, seeded, and chopped
1 sweet green bell pepper, stemmed, seeded, and chopped
1 tablespoon capers
4 medium-sized plum tomatoes, stemmed and chopped
1 teaspoon Splenda
1 teaspoon salt
20 basil leaves, rinsed and torn
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Heat the olive oil in a large sauté or frying pan over medium high heat. Add the eggplant, stirring constantly.
Every 2 minutes stir in the next ingredient. Cover, reduce heat to low, and cook for 10 minutes.
All in the Family
Eggplants, tomatoes, and peppers are clearly related to each other. They are all members of the nightshade family. Colonial Americans and Europeans were originally suspicious of tomatoes and believed they were poisonous. Eggplants, also known as aubergines, have a slightly bitter taste that can be countered by sprinkling salt over the meat of the eggplant.
