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04-21-07, 01:38 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,960
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Eggplant and Red Pepper Saut
EGGPLANT AND RED PEPPER SAUT Servings: 6
Prep time: 0:05:00
Bake/Cook time: 0:18:00 Calories: 119
Fat: 9 grams
Protein: 1 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 6 grams
1/4 cup olive oil, divided
3 to 4 Japanese eggplants, cut in 3/4" cubes
1 onion, halved and thinly sliced
1 red bell pepper, cut into thin strips
2 garlic cloves, pushed through a press
1 cup diced canned tomatoes, with juices
1 tablespoon fresh lemon juice
1 teaspoon granular sugar substitute
salt and pepper
1. Heat 2 tablespoons oil in a large skillet over mediumhigh
heat. Cook eggplant cubes 5 minutes, until golden.
Transfer to a bowl. Add remaining oil to skillet. Cook
onion and red pepper 5 minutes, until vegetables are
softened. Add garlic and cook 1 minute more. Mix in
tomatoes, lemon juice, and sugar substitute. Return
eggplant to skillet; cook 6-8 minutes, stirring
occasionally, until vegetables are tender, and sauce
thickens slightly. Season to taste with salt and pepper.
An easy side dish, and a great accompaniment to any roast or
grilled meat. Atkins - Eggplant and Red Pepper Saut
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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