Sautéed Eggplant Recipe | Farmer’s Basket

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Servings: 6

Serving size: 1/2 cup

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Ingredients

• 3 tablespoons vegetable oil
• 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
• 1 can (14.5 oz each) diced tomatoes with basil, garlic and oregano (undrained)
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup shredded Parmesan cheese

Directions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add eggplant; cook 10 minutes or until tender, stirring occasionally.
3. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot.
4. Sprinkle with cheese and serve.

(Recipes courtesy of the New Mexico State University’s Cooperative Extension Service iCAN Program.)

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