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Lightening Bolt Eggplant

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Course: Side Dish
Ingredients Method

Ingredients
  

  • Olive oil spray
  • 1 large eggplant peeled and chopped into 1-inch chunks
  • 1 quart no-salt-added chicken broth
  • 1 cup chopped red pepper
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley
  • Juice of 1/2 lime
  • 1 tablespoon Fat Flush Curry Seasoning

Method
 

  1. Preheat oven to 425° F.
  2. Lightly coat a baking sheet with olive oil spray.
  3. Arrange eggplant cubes on baking sheet.
  4. Roast eggplant for about 15 minutes or until softened and browned, turning occasionally to prevent sticking. (Sprinkle with a little broth if needed.)
  5. Add eggplant and remaining ingredients to a 2-quart pot.
  6. Bring to a boil; let simmer, uncovered, for 5 minutes or until peppers and green onions are softened.