Prep 5 mins
Cook 30 mins
This is one of those nice recipes that can be easily modified to whatever you've got on hand. Throw in more veggies if they're handy and serve on a bed of rice.
- 1 onion, chopped
- 1 green pepper, chopped
- 8 ounces tomato sauce
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon hot sauce
- 1⁄8 teaspoon pepper
- 1 eggplant, small, peeled and diced
- Combine first 8 ingredients in a nonstick skillet. Cover an d cook over low heat 10 minutes.
- Add eggplant; cover and cook 20 minutes or until eggplant is tender; stirring occasionally.
Neat...an eggplant recipe without that danged zuccini!! Loved it. Used it on noodles,