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Cubed Eggplant With Olive Oil

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Ingredients
  Eggplant 1 Large
  Onion 1 Medium, sliced
  Olive oil 3⁄4 Cup (12 tbs)
  Green bell pepper 1 Large, chopped
  Salt To Taste
  Tomatoes 1 Pound, chopped
  Hot red pepper To Taste
Directions

Wash and stem the eggplant.
Cut into one-half-inch cubes.
Set aside.
In a skillet saute the onion in heated oil for about five minutes.
Add the eggplant, green pepper and salt.
Saute for ten to fifteen minutes or until soft.
Stir in the tomatoes and simmer ten minutes longer.
Sprinkle with the red pepper.
Serve with steaks, chops or other kind of meat.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute

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