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Eggplant And Red Pepper Saute
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1/4 cup olive oil; divided
3 Japanese eggplants - (to 4); cut 3/4" cubes
1 onion; halved, and
thinly sliced
1 red bell pepper; cut thin strips
2 garlic cloves; pressed
1 cup diced canned tomatoes; with juices
1 tablespoon fresh lemon juice
1/2 packet sugar substitute
Salt; to taste
Freshly-ground black pepper; to taste
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook
eggplant cubes 5 minutes, until golden. Transfer to a bowl. Add
remaining
oil to skillet. Cook onion and red pepper 5 minutes, until vegetables
are
softened. Add garlic and cook 1 minute more.
Mix in tomatoes, lemon juice, and sugar substitute. Return eggplant to
skillet; cook 6 to 8 minutes, stirring occasionally, until vegetables are
tender, and sauce thickens slightly. Season to taste with salt and
pepper.
This recipe yields 6 servings.
Carbohydrates: 9.5 grams
Net Carbs: 6.5 grams
Fiber: 3 grams
Protein: 1.5 grams
Fat: 9 grams
Calories: 119
Description:
"An easy side dish, and a great accompaniment to any roast or grilled
meat."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-21-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 94 Calories; 9g Fat (83.8%
calories
from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 6 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.73 **
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-Alan