spicy eggplant

IDD Spicy Eggplant


  • 1/2 Medium eggplant (about 3/4 lb.)
  • 1 medium onion, thinly sliced
  • 1 (8 oz.) can meatless spaghetti sauce
  • 1/4 tsp. garlic salt

Slice, peel, cut eggplant into l” cubes. In medium-size skillet over medium heat, cover and cook eggplant and onion slices in 1/2 c. water until tender. Drain water. Stir in sauce and garlic salt and cook, stirring constantly, 5 minutes. Makes 6 servings.

On low sodium diets all salts should be replaced with either powders; e.g. garlic powder, onion powder, or salt substitutes.

About Diane Israel. | Feature recipe: Tuna Casserole