3 tablespoons 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
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 7 g | 13% |
| Saturated Fat | 1 g | 8% |
| Cholesterol | 2 mg | 1% |
| Sodium | 276 mg | 13% |
| Carbohydrate | 11 g | 4% |
| Dietary Fiber | 3 g | 14% |
| Protein | 2 g | 5% |
| Vitamin C | 7 mg | 13% |
| Calcium | 64 mg | 7% |
| Iron | 1 mg | 4% |
| Vitamin A | 263 iu | 6% |
| Calories | 115 kcal | 6% |
| Sugars | 4 g | 0 |
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.
Italian Sauteed Eggplant
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