Eggplant Saute with Vegetables
Try this Eggplant Saute with Vegetables recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- thyme fresh
- 1 large garlic clove
- 1 large eggplant
- 4-5 carrots (i used rainbow)
- a bunch of spring onions (or 1 yellow onion)
- 1 cup chopped green beans
- 5-6 crimini mushrooms
- 2 medium tomatoes (or a bunch of cherry tomatoes)
- parsley fresh
- Carbohydrate 34.3224 g
- Cholesterol 0 mg
- Fat 1.30664 g
- Fiber 19.7970005054474 g
- Protein 6.66108 g
- Saturated Fat 0.232326 g
- Serving Size 1 1 recipe (582g)
- Sodium 28.342 mg
- Sugar 14.5253994945526 g
- Trans Fat 0.43175 g
- Calories 148 calories
Wash and chop all vegetables: peel and cube the eggplant, chop spring onions, peel and cut the carrots into circles, chop mushrooms, half or quarter tomatoes depending on the size.Heat a little olive oil in a deep pan. Sauté carrots and onions for 5 minutes. Add eggplant, green beans, mushrooms, and thyme. Stir, cover with the lid and cook on medium heat stirring occasionally for 15 minutes. At first the veggies will appear dry but soon they will release juices so do not add water.Add the tomatoes, parsley and chopped garlic. Season with salt and pepper. Cook for another 15 minutes. Turn off the heat and let sit for 10-15 minutes to develop more flavor.
