SAUTEED BABY EGGPLANT RECIPES

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI RECIPE ...

Roasted Baby Eggplant, Tomato, and Zucchini Recipe ... image

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories Fruits and Vegetables Vegetables Eggplant

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, CarbohydrateContent 14.6 g, FatContent 3.9 g, FiberContent 6.9 g, ProteinContent 2.7 g, SaturatedFatContent 0.6 g, SodiumContent 28.8 mg, SugarContent 6.3 g

ITALIAN SAUTEED EGGPLANT | READY SET EAT

Italian Sauteed Eggplant | Ready Set Eat image

Fresh eggplant recipe combines eggplant with Italian seasoned tomatoes for a simple yet flavorful side dish

Provided by ReadySetEat

Total Time 25 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 6

Ingredients

3 tablespoons vegetable oil
1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup shredded Parmesan cheese

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot. Sprinkle with cheese and serve.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 128

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