Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 1 cup eggplant, diced in cubes about 1 inch with skin on
- 2 cloves garlic
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 cup cherry tomatoes
- 1 cup chicken bouillon
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 onion, diced
- 1 tbsp coconut oil or canola oil
Instructions
- In a medium saucepan, heat 1 tbsp oil over medium heat.
- Add in garlic to brown. Take out before burning and then set aside.
- Add an additional 1 tbsp of oil and brown the diced peppers and onions. Sauté until onions become translucent.
- Add the chicken bouillon, oregano, thyme and garlic. Cook covered for several minutes until eggplant has softened.
- Lastly, add cherry tomatoes and stir until they get hot.
- Remove from heat and garnish with parsley. Salt and pepper to taste.
Nutrition Facts
- Number of Servings Per Container: 4
- Serving Size: 1/2 cup
- Calories: 80
- Total Fat: 4g, 5%
- Saturated Fat: 0g, 0%
- Trans Fat: 0g
- Cholesterol: 0mg, 0%
- Sodium: 250mg, 11%
- Total Carbohydrate: 11g, 4%
- Dietary Fiber: 3g, 10%
- Total Sugars: 4g
- Added Sugars: 0g, 0%
- Protein: 2g, 4%
- Vitamin D: 0mcg, 0%
- Calcium: 30mg, 2%
- Iron: 0.52mg, 3%
- Potassium: 300mg, 7%