Eggplant with Tomatoes
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
thinly sliced |
*
|
| 2 | teaspoons |
butter
|
|
| ¼ | cup |
tomatoes, canned
|
|
| ½ | teaspoon |
chives
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
thinly sliced |
*
|
| 1E+1 | ml |
butter
|
|
| 59 | ml |
tomatoes, canned
|
|
| 2.5 | ml |
chives
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Brown the eggplant in butter.
Add salt and pepper. Heat tomatoes in a separate pan and pour over eggplant.
Sprinkle with chopped chives.
