At a Glance
Recipe By: United States Potato Board
Ingredients
- 5 tablespoons Olive oil
- 12 ounces Eggplant, cut into 1/2 -inch dice
- 6 ounces Onion, cut into 3/8-inch dice
- 2.5 ounces Garlic, chopped
- 8 ounces Zucchini, cut into 3/8-inch dice
- 6 ounces Red bell pepper, cut into 3/8-inch dice
- 1 pound Tomatoes, cut into 3/8-inch dice
- 2 teaspoons Rosemary, chopped
- 2 tablespoons Tomato paste
- 1/4 cup Water
- Salt as needed
Preparation
1. In sauté pan over high heat, heat 3 tablespoons of the oil. Sauté eggplant until tender and lightly browned. Drain on paper towels.2. In same pan, heat remaining oil. Add onion and cook until soft, but not colored; add garlic and cook one minute more. Add zucchini and bell pepper; cook until slightly soft.
3. Add eggplant, tomatoes, rosemary, tomato paste and water; simmer for 20 minutes. Season with salt.
Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.
Calories: 181 Fat: 2g Carbohydrates: 38g Fiber: 4g Protein: 4g Potassium: 680mg
