Aubergine and Red Pepper Sauté

• Course:Lunch
• Preparation time: 5 Minutes
• Cooking time: 18 Minutes
• Quantity:6 Persons

 

Preparation instructions

3 Japanese eggplants may be substituted for a regular eggplant in this recipe. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook eggplant cubes 5 minutes, until golden. Transfer to a bowl. Add remaining oil to skillet. Cook onion and red pepper 5 minutes, until vegetables are softened. Add garlic and cook 1 minute more.Mix in tomatoes, lemon juice, and sugar substitute. Return eggplant to skillet; cook 6-8 minutes, stirring occasionally, until vegetables are tender, and sauce thickens slightly. Season to taste with salt and pepper.