Southwestern Eggplant

July 31, 2009

This recipe is tried and true in our house.  It’s easy and adaptable to many changes depending on available ingredients.  I often serve it with corn chips or tortilla chips.  Enjoy!

Fresh Ingredients

• 1/2  white onion, chopped
• 1 clove garlic minced
• 1 pobalano green pepper, chopped
• 1 medium eggplant, cubed
• 1 Cup tofu crumbles (like ground beef) – optional
• Shredded Mozarella cheese – optional

PantryFare

• 1 can chopped tomatoes
• 1 can Bush’s Chili Beans

Spices and Oils

• 1-2 T olive oil
• 1/2 tsp salt
• pepper to taste

In a large pan, saute the onion, garlic and peppers in olive oil.  I partially pare the eggplant and then cube it into bite-sized pieces.  Add eggplant and tofu to pan followed by tomatoes and beans.  Cook until eggplant is soft.  Serve with a sprinkle of mozarella cheese on top.

Filed under: Recipes - Main Dish

Tags: chili beans, easy, eggplant, onion, poblano, tofu, tomatoes