Eggplant Mexicana

7 ingredients
20 steps

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

Directions

  1. 1
    In a large nonstick skillet, stir together all the ingredients except the cilantro.
  2. 2
    Bring to a simmer over medium heat.
  3. 3
    Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the eggplant is tender.
  4. 4
    Serve sprinkled with the cilantro.
  5. 5
    (Per serving)
  6. 6
    Calories: 27
  7. 7
    Total fat: 0.5g
  8. 8
    Saturated: 0.0g
  9. 9
    Trans: 0.0g
  10. 10
    Polyunsaturated: 0.0g
  11. 11
    Monounsaturated: 0.0g
  12. 12
    Cholesterol: 0mg
  13. 13
    Sodium: 5mg
  14. 14
    Carbohydrates: 6g
  15. 15
    Fiber: 3g
  16. 16
    Sugars: 3g
  17. 17
    Protein: 1g
  18. 18
    Calcium: 14mg
  19. 19
    Potassium: 287mg
  20. 20
    1 vegetable

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