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Eggplant Aubergine Mexicana

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Ingredients

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	1 lb eggplant, peeled and cut into 1/2 " cubes
	1 16 ounce can tomatoes
	2 garlic cloves, minced
	1/4 cup onion, minced
	1/4 teaspoon chili powder, more if desired
	1 dash pepper

Nutritional information

36.5

Calories

2 g

Calories From Fat

0.3 g

Total Fat

0.1 g

Saturated Fat

0 mg

Cholesterol

6.8 mg

Sodium

8.4 g

Carbs

3.6 g

Dietary Fiber

4.1 g

Sugars

1.6 g

Protein

159 g

Serving Size

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Eggplant Aubergine Mexicana

Name: Eggplant Aubergine Mexicana
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 1; : 2; : 1/4; : 1/4; : 1

Features:

Cuisine:

American

This was great. We added black beans at the end and heated them through. We put the mixture in a tortilla and added cheese, sour cream and salsa for a wonderful tasting burrito.

Will definitely make this again.

45 min
Serves 6
Easy

Ingredients

Directions

Eggplant Aubergine Mexicana, This is a low cal do ahead side dish. Make it as spicy as you wish., This was great. We added black beans at the end and heated them through. We put the mixture in a tortilla and added cheese, sour cream and salsa for a wonderful tasting burrito. Will definitely make this again., I wasn’t sure what to expect from this recipe since traditionally I’d only used eggplant for italian recipes. But I was pleasantly suprised! I did add some fresh chopped cilantro and served it on top of some whole wheat couscous. Served as a great side to Cilantro Chicken #181195 to round out a healthy and tasty mexican meal! Will definately make this one again. THANKS!!

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Steps

1 Done	Combine All Ingredients in a Skillet.
2 Done	Simmer Gently 15- 20 Minutes or Until Eggplant Is Tender.
3 Done	Can Be Done Ahead and Reheated in Microwave.