Spanish Style Eggplant

12 ingredients
5 steps

Ingredients

  • 1 medium eggplant (4 c., peeled if desired)
  • 1/2 medium green pepper, diced (about 1/2 c.)
  • 1 medium onion, diced (about 1/2 c.)
  • 1/2 lb. fresh mushrooms, sliced (about 2 c.)
  • 4 c. fresh tomato wedges, or salt-free canned
  • 6 oz. can tomato paste
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. cumin
  • 1 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1 bay leaf

Directions

  1. 1
    Saute eggplant, green pepper, onion and mushrooms in spray-coated or non-stick fry pan.
  2. 2
    Add water as needed, a tablespoon at a time, to prevent sticking.
  3. 3
    Add remaining ingredients and simmer until eggplant is tender and flavors are blended.
  4. 4
    This may be served as a vegetable or as a topping over brown rice.
  5. 5
    Yields seven 1-cup servings.

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