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Eggplant and Vegetable Saute Recipe

Eggplant and Vegetable Saute Recipe

6 servings



1 large eggplant, unpeeled, cubed

3 cups frozen stir-fry pepper blend

4 teaspoons minced roasted garlic

1/2 teaspoon each: dried rosemary and thyme leaves

2 teaspoons olive oil

1 can cannellini or Great Northern beans, rinsed, drained

Salt and pepper, to taste


Cook eggplant, pepper blend, garlic and herbs in oil in large saucepan over medium heat, covered, until vegetables are tender, 8 to 10 minutes, stir in beans and cook until hot, about 2 minutes. Season to taste with salt and pepper.

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