Smothered Eggplant—Filling but Not Fattening.
Cooks' Note
Although native to India, eggplants are believed to have been introduced into America by Thomas Jefferson, who was an ardent gardener. For a colorful addition to this dish, stir in a chopped fresh tomato or one 14 1⁄2-ounce can diced tomatoes along with the onion and bell pepper.
Recipe information
Yield
serves 6 to 8
Ingredients
2 small or 1 medium eggplant, peeled and cubed
Warm water
1 teaspoon salt plus additional to taste
1/2 cup canola oil
1 medium yellow onion, chopped
1 medium green bell pepper, cored, seeded, and chopped
Ground black pepper to taste
Preparation
Put the eggplant into a large bowl, cover with warm water, add the 1 teaspoon salt, and let soak for 20 minutes. Drain and set aside. Preheat a large skillet over medium heat. Add the oil, then the eggplant, onion, bell pepper, salt, and black pepper. Cover, reduce the heat to medium-low, and cook until tender, 5 to 7 minutes.
