Creole Eggplant

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