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Sauteed Eggplant You’ll Love

  • Author: Michelle Marie


  • 1 eggplant, diced
  • 1/4 cup red onion, diced
  • 1/2 red pepper, diced
  • 1 tomato, diced
  • 3 garlic cloves, minced
  • 1/4 cup cilantro, chopped
  • 1 sprig rosemary, chopped
  • 1 tsp dried basil
  • s&p to taste


  1. In a large saute pan, with a little stock, cook all the veggies, herbs and spices except the eggplant.
  2. Cook until softened.
  3. Place mixture in a food processor and puree.
  4. In the same sauté pan, with a little stock, cook the eggplant for a few minutes.
  5. Then add in the tomato-veggie mixture and cook for a few more minutes.
  6. Season with s&p.

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