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Sauteed Eggplant (Vegan Recipe) -- The Frugal Chef

4,792 views · Published 9 April 2015 · 4:07 · Indexed 6 November 2026

Channel: The Frugal Chef · 2015 · Howto & Style

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This sauteed eggplant recipe is made with eggplant, onions, garlic, bell peppers, tomato and Rosemary. This is a very easy recipe that is delicious and healthy.

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Serves four as a side
1/2 a medium eggplant cut into long strips
1 to 2 TBS olive oil
1 small white onion – sliced
2 garlic cloves – minced
1 medium bell pepper – cut into strips
1 small tomato – peeled, seeded and diced
1 TBS dry white wine (optional)
1 tsp. chopped fresh Rosemary leaves
Salt & Pepper


Place the eggplant strips in a colander and generously add some salt.  Flip it around and make sure to coat it completely.  Allow the eggplant to sit for about 20 minutes.  

Rinse and pat dry the eggplant and set it aside.

Heat 1 TBS of olive oil in a large skillet and add the sliced onion.  Cook it for 3 to 4 minutes, stirring occasionally.  Add the garlic cloves and stir. Add the bell pepper and the eggplant. Mix and add a little more oil if necessary. Cook stirring occasionally, for about 3 minutes, and add the tomatoes and the wine. Season with salt and pepper to taste and cook for an extra 5 to 6 minutes – until the veggies are lightly browned and softened with a crunch.  Mix in the Rosemary leaves and cook for a couple of minutes.  Serve. 


CALORIES 134.79; FAT 5.49 grs (sat 0.77; mono 3.73; poly 0.68); PROTEIN 2.61 grs ; FIBER 5.70 grs; CARBS 17.34 grs; CHOLESTEROL 0.00 mg; IRON 0.91 mg; SODIUM 594.28  mg; CALCIUM 41.51  mg

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