Eggplant (Aubergine) Mexicana

Tebo's Note:

This is a low cal do ahead side dish. Make it as spicy as you wish.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 lb eggplant , peeled and cut into 1/2 " cubes
• 1 (16 ounce) can tomatoes
• 2 garlic cloves , minced
• ¼ cup onion , minced
• ¼ teaspoon chili powder , more if desired
• 1 dash pepper

Directions:

1. Combine all ingredients in a skillet.
2. simmer gently 15- 20 minutes or until eggplant is tender.
3. Can be done ahead and reheated in microwave.

Reviews

[Anu]

Very nice, but I needed to add 1/4 cup water (I scaled down to 1 serving) because the mixture seemed to be drying out during the simmer. I didn't peel the eggplant, and also added a pinch of salt, and omitted the garlic. I'll definitely make this again when I need a quick veggie side.

[Shjya Instance]

I didn't have a problem with the eggplant drying out- I added extra tomatoes, maybe that's the key- I really liked this dish- I served it with spagetti!

[Mona]

This had good flavor,but for some reason the eggplant was tough and rubbery.I think the problem was more in the produce than the recipe.I am going to try again using a fresher smaller eggplant.