Italian Sauteed Eggplant
25Prep Time Minutes
25Total Time Minutes
3Number of Ingredients
3 tablespoons Pure Wesson® Vegetable Oil
1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup shredded Parmesan cheese
|% Daily Value|
|Total Fat||8 g||13%|
|Saturated Fat||2 g||8%|
|Dietary Fiber||4 g||14%|
|Vitamin C||8 mg||13%|
|Vitamin A||293 iu||6%|
Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot. Sprinkle with cheese and serve.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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