Source: dLife

Eggplant sauteed with peppers, garlic, and tomatoes.

Servings

1.0
1 lb  whole eggplant 0.25
0 1/4 cup  vegetable oil 0.5
0 1/2 cup  fresh chopped onion 0.5
0 1/2 cup  medium green bell peppers 1.0
1 each  medium garlic cloves 2.0
2 cup  canned whole peeled tomatoes 0.25
0 1/4 cup  chopped parsley 0.125
0.125 tsp  black pepper 1.0
1 tsp  salt 1.0
1 tsp  sugar

1. Wash eggplant and remove ends then cut into 1/2-inch cubes, do not remove the skin.
2. Pour oil in the bottom of a frying pan and add eggplant, onions, peppers, and garlic. Fry over medium heat until eggplant is tender and transparent, stirring occasionally.
3. Add in the remaining ingredients and cook over medium heat for another 5 minutes, stirring frequently.