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Categories:
olive oil red onion yellow bell pepper red bell pepper garlic kosher salt freshly ground black pepper tomatoes
Viewed: 44 - Published at: 9 years agoIngredients
- 2 tablespoons olive oil
- 2 cups chopped red onion (1 large)
- 1 cup chopped yellow bell pepper (about 1)
- 1 cup chopped red bell pepper (about 1)
- 2 teaspoons minced garlic
- 5 1/2 cups diced peeled eggplant (about 1 pound)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (14 1/2-ounce) can organic diced tomatoes, undrained
Method
- Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; saute for 3 minutes. Add garlic, and saute for 1 minute. Add the eggplant, salt, black pepper, and tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.
