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Geraldo Rivera's Eggplant Rodriguez
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 medium eggplant
1 ounce tomato paste
1/2 cup diced onion
1 clove garlic, peeled and diced
1/4 cup diced green bell pepper
1 branch cilantro
1/8 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup water
2 cups cooked white rice
directions
Peel and cut eggplant into 1-inch cubes.
In a saucepan mix the remaining ingredients (except the rice) with 1/4 cup of the water. Cook over low heat for about 8 minutes.
Add the rest of the water and the eggplant, and cover the pan. Cook from 12-15 minutes over medium heat.
Serve over rice. Great with salad and garlic bread.
added by
chefri
nutrition data
167 calories, 1 grams fat, 37 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
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