Cubed Eggplant With Olive Oil Recipe

Summary

CuisineCourse
Method

Ingredients

 Eggplant1 Large
 Onion1 Medium, sliced
 Olive oil3/4 Cup (16 tbs)
 Green bell pepper1 Large, chopped
 Salt To Taste
 Tomatoes1 pound, chopped
 Hot red pepper1 To taste

Directions

Wash and stem the eggplant.
Cut into one-half-inch cubes.
Set aside.
In a skillet saute the onion in heated oil for about five minutes.
Add the eggplant, green pepper and salt.
Saute for ten to fifteen minutes or until soft.
Stir in the tomatoes and simmer ten minutes longer.
Sprinkle with the red pepper.
Serve with steaks, chops or other kind of meat.
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