Copied
Eggplant Delight
Explore a flavorful and healthy meal featuring sautéed vegetables and aromatic spices.
Prep:
10 minutes
|
Cook:
12-15 minutes
4-6 servings
.svg){kind=icon}
Easy
Ingredients
1 onion
2 cloves of Garlic
2TBSP olive oil
1 TBSP tomato paste (no additives)
1 Green bell pepper
1 red bell pepper
3 Eggplant
1 Tomat
1 tsp cumin
1 tsp black pepper
1 tsp salt
½ cup of vegetable broth - homemade or with no additives or gluten
1 bunch coriander
½ tsp molasses - optional omit for SCD and IBD-AID
No items found.
1 onion
2 cloves of Garlic
2TBSP olive oil
1 TBSP tomato paste (no additives)
1 Green bell pepper
1 red bell pepper
3 Eggplant
1 Tomat
1 tsp (5ml) cumin
1 tsp (5 ml) black pepper
1 tsp (5 ml) salt
120 ml vegetable broth - homemade or with no additives or gluten- or use water
1 bunch coriander
½ tsp (2.5 ml) molasses - optional omit for SCD and IBD-AID
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- Dice the bell peppers, onion, eggplant, tomato and onion in small pieces
- Mince the garlic
- Sauté the onion and garlic in a pan with olive oil until translucent.
- Add the diced eggplant and continue to sauté for 4-5 minutes.
- Add in the peppers and tomatoes along with salt, cumin and black pepper. Sauté for 2 minutes.
- Add the vegetable broth and tomato paste and simmer for 5 minutes, or until the sauce is thickened.
- Serve onto a plate and sprinkle coriander on top with a drizzle of pomegranate molasses.
No items found.
Nutritional Info
Storage
Notes
Powered by nutritionaltherapyforibd.org
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments