Eggplant and Vegetable Saute Recipe

6 servings

Ingredients:

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

Method:

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.

More Vegetable Side Dishes Recipes