I’m all about the sides, especially when I can whip up delicious sautéed eggplant with fresh ingredients.
A friend is having a bumper crop of eggplant and thankfully, he has been sharing some of his garden goodies with my husband and me. When he brought us fresh-from-the-garden eggplant, tomatoes, and peppers, I added a sliced Vidalia onion and created a Sautéed Eggplant that is out of this world good.
In the past, I’ve made eggplant lasagna and fried eggplant. This time around, I wanted a fresh, healthy side that didn’t take a whole lot of time and I have to say, this is amazing.
When I was growing up, my family always had a huge garden. We all helped with the harvest. Once we were done, the freezer was full of veggies. Jams, jellies, and canned tomatoes were put up. I can still remember hearing the pop of jars sealing. That means the food was canned properly and as the canned food cools, the lids make a popping noise as they seal.
As soon as harvest time was over, we’d head to the beach for vacation. That was my favorite part of summer back then and the beach is still my favorite place to be.
When I was about 12, I remember thinking that I couldn’t wait until I grew up so I wouldn’t have to shell peas and butterbeans – typical tween! These days, I look back on those gardening memories with love and admiration. I have so many fond memories including memories of growing eggplants.
Sautéed Eggplant with Tomatoes and Onions
Peel the eggplant and cut into cubes, approximately 1/2 inch each. Slice the onion and pepper, mince the garlic and dice the tomato.
Heat oil over medium heat. Add the onion and eggplant and sauté for about 2 minutes. Add the rest of the ingredients, including salt and pepper to taste. Cook for about 7 more minutes or until eggplant is tender, stirring often.
Serving Size 1
Amount Per Serving Calories 110Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 52mgCarbohydrates 12gFiber 3gSugar 5gProtein 1g
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