Easy eggplant relish or side dish.
1 large onion
2 <span class="measurestring" title="eggplant, unpeeled (approx 1-1/4 lb)">unpeeled</span> eggplants
2 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red sweet peppers
1 3/4 cups diced tomatoes
1 tbsp extra virgin olive oil
1 tsp garlic salt
3 tsps Italian seasoning
Cube eggplant and red peppers and dice onion. Put in a pot large enough to hold the vegetables. They will cook down so you can load it up to the top.
Add diced tomatoes to pot.
Add seasonings and olive oil.
Cook on medium heat until mixture steams then reduce heat and simmer until vegetables are broken down to your desired consistency stirring occasionally.
in 1 serving of Eggplant Caponata.
, 66% carbs, 11% protein.
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