Eggplant-Squash-Tomato Saute |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
1 pound eggplant, peeled and cubed |
1 pound yellow squash, halved lengthwise and diced |
1 pound plum tomatoes, chopped |
1 tablespoon fresh oregano, chopped |
1 teaspoon salt |
1/2 teaspoon minced garlic |
1/4 teaspoon ground red pepper |
Directions:
1. Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until crisp-tender. Add eggplant and squash. Cover and cook, stirring occasionally, 10 minutes or until eggplant begins to soften. Stir in tomatoes and remaining ingredients. Cover and cook 5 more minutes.
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