Want a tasty new way to get vegetables into your diet? Try this eggplant and tomato side dish, which gets a flavor burst from chili powder and fresh cilantro.
Recipe information
Yield
Serves 8; 1/2 cup per serving
Ingredients
1 medium eggplant (about 1 pound), peeled and cubed
4 medium tomatoes, chopped, or 1 14.5-ounce can no-salt-added diced tomatoes, undrained
2 tablespoons chopped onion
1 medium garlic clove, minced
1/4 to 1/2 teaspoon Chili Powder (page 277) or commercial no-salt-added chili powder
1/4 teaspoon pepper
2 tablespoons snipped fresh cilantro or parsley
Preparation
Step 1
In a large nonstick skillet, stir together all the ingredients except the cilantro. Bring to a simmer over medium heat. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the eggplant is tender. Serve sprinkled with the cilantro.
Nutrition information
Step 2
(Per serving)
Step 3
Calories: 27
Step 4
Total fat: 0.5g
Step 5
Saturated: 0.0g
Step 6
Trans: 0.0g
Step 7
Polyunsaturated: 0.0g
Step 8
Monounsaturated: 0.0g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 5mg
Step 11
Carbohydrates: 6g
Step 12
Fiber: 3g
Step 13
Sugars: 3g
Step 14
Protein: 1g
Step 15
Calcium: 14mg
Step 16
Potassium: 287mg
Dietary Exchanges
Step 17
1 vegetable
