- 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.