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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

159g

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.