Seasoned Eggplant Saute Recipe

4 servings

Ingredients:

1 1/2 pounds eggplant, unpeeled, cubed

1 cup chopped onion

1/2 cup chopped red bell pepper

6 cloves garlic, minced

3/4 teaspoon each: dried oregano and thyme leaves

1/4 teaspoon crushed red pepper

1/2 cup reduced-sodium vegetable broth

Salt and pepper, to taste

Method:

Saute vegetables, herbs, and red pepper in lightly greased large skillet 5 minutes. Add broth and heat to boiling, reduce heat and simmer, covered, until vegetables are tender and broth absorbed, 15 to 20 minutes. Season to taste with salt and pepper.

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