Prep 10 mins
Cook 15 mins
These two nutritinal powerhouses complement each other and make a great side dish. Also, use it as an appetizer dip.
- 1 lb eggplant
- 1 (1 lb) can stewed tomatoes
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon celery seed
- Peel and dice eggplant.
- Combine all ingredients in a pot and stir.
- Cover and simmer 15 minutes until eggplant is tender.
I love eggplant but most recipes I use involve a lot of olive oil. This was a great healthy dish. I like it as a side dish. I left the skin on the egg plant because I like that part, added a little fresh basil and topped it with a little bit of Parmesan cheese.