Eggplant, known for its Indian roots, this plant has a dark purple exterior, glossy skin and tender flesh. It is low in carbohydrates, calories, and is a good source of dietary fiber.
Yield
6 Servings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Ingredients
2 can tomato sauce (15-oz. cans)
½ C water (or 1 cup, as needed)
2 can corn or mexicorn (8-oz cans)
1 can black beans or kidney beans
1 eggplant (small, cut in cubes)
1 Onion, diced
4 clv garlic, finely chopped
1 Tbsp olive, canola or any oil
Italian seasoning and pepper, as needed
Tortilla chips, for garnish
Grated cheese, for garnish
Instructions
1. In a large pot, heat olive oil on medium heat,
add onion and garlic and cook until soft, 2 minutes.
2. Add eggplant, 1/2 cup water or as needed. Next,
pour cans of tomato sauce and cook 15 minutes. Sauce should be at a boil.
3. Add black beans, mexi-corn, and tasty extras if possible, 5-7 minutes.
4. Top with flakes of cheese and tortilla chips for garnish, if desired.