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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Seasoned Eggplant Sauté

Source: dLife

Simple eggplant sauteed with peppers, onions, thyme, and oregano.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	82.6

Total Carbs	15.0 g

Dietary Fiber	6.0 g

Sugars	5.8 g

Total Fat	1.2 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	382.4 mg

Protein	2.1 g

Sodium	50.2 mg

Dietary Exchanges 1.2 Fat, 2.5 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each olive oil cooking spray 1.0
1 each whole eggplant 1.0
1 cup fresh chopped onion 0.5
0 1/2 cup chopped red bell peppers 6.0
6 each medium garlic cloves 1.0
1 tsp oregano leaves 0.5
0 1/2 tsp ground thyme 0.25
0 1/4 tsp hot red pepper flakes 0.5
0 1/2 cup low sodium vegetable broth 1.0
1 pinch salt 1.0
1 pinch black pepper 2.0
2 tbsp chopped parsley

Directions

Heat a cooking spray coated frying pan over medium heat. Cook eggplant, onions, bell pepper, and garlic 8 to 10 minutes.
Mix in oregano, thyme, and red pepper and cook 1 to 2 minutes.
Pour broth into pan and bring to a boil. Lower heat, place lid on pan, and simmer 15 to 20 minutes or until liquid is evaporated. Sprinkle with salt, pepper, and parsley.