EGGPLANT (AUBERGINE) MEXICANA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Eggplant (Aubergine) Mexicana image

Make and share this Eggplant (Aubergine) Mexicana recipe from Food.com.

Provided by Tebo3759

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb eggplant, peeled and cut into 1/2 " cubes
1 (16 ounce) can tomatoes
2 garlic cloves, minced
1/4 cup onion, minced
1/4 teaspoon chili powder, more if desired
1 dash pepper

Steps:

  • Combine all ingredients in a skillet.
  • simmer gently 15- 20 minutes or until eggplant is tender.
  • Can be done ahead and reheated in microwave.

There are no comments yet!