A quick and easy eggplant dish with only one dish to wash!
1 small onion, chopped
1 small green pepper, chopped
8 ounce can tomato sauce **or make your own using fresh summer tomatoes from the garden
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried whole oregano or 3/4 teaspoon fresh minced
1/4 teaspoon black pepper
1/4 teaspoon hot sauce
1 small eggplant peeled (if using Italian type eggplant). You can omit this step if using the Asian variety which has a more tender skin. Coarsely chop.
How to Make It
Combine first 8 ingredients in a heavy skillet.
Cover and cook over low heat for 10 minutes.
Stir in eggplant and cover and cook an additional 20 minutes, stirring occasionally.
Yields 4 servings.
Recipe from Southern Living Annual Cookbook