Eggplant with Mushrooms, Peppers, and Tomatoes

Looking for an healthy low calorie and low carb vegetable side dish?
Everyone really enjoyed this simple eggplant medley at a family dinner the other night. 

We eat a cooked vegetable every night with dinner, but I usually make an individual vegetable such as string beans, beets, or zucchini. Tonight, I decided to make a quick and easy vegetable stew using eggplant, mushrooms, red peppers and cherry tomatoes.

It took only about 20 minutes to cook,  but it tasted really special. 

I've been on an eggplant kick lately. Last week I made my chunky eggplant sauce for zucchini pasta. This week I felt like having eggplant, but I did not want it to be a strong tomato base.  So, I just cooked up the four vegetables in a saucepan until the eggplant was tender. The mushrooms gave off just enough liquid to make it a little bit saucy like what I'm calling a stew.

We ate this as a side dish; If you add cooked chickpeas to it, it could be a vegan entree. Regardless, of course "my stew" meets gluten free, vegan, and Paleo standards.

I only used one of the eggplants for this recipe

There is not much to say except that this overly simple recipe was tasty, nutritious, and easy! 

End of story.

This recipe serves four as a side.

Author: Judee Algazi from Gluten Free A-Z Blog

Prep: 10-15 minutes ( depends how fast you peel and cut) 

Cook Time: 20 minutes

Ingredients: 

1 large eggplant, peeled and chopped into chunks

6 mini red or yellow peppers ( or 1 regular red or yellow pepper) , chopped or sliced 

4 cloves garlic , pressed or chopped 

15 cherry tomatoes, cut in half

8 whole white mushrooms, sliced
olive oil spray
optional: add a little kick with some ground red pepper

Directions: 

Spray a 6 quart saucepan with olive oil spray. Add the garlic, chopped peppers, and cherry tomatoes. Sautee for 1 minute and add the chunks of eggplant. Spray the eggplant with olive oil spray and toss with the other vegetables in the pot. Cook covered on low, stirring frequently. After about 10 minutes add the sliced mushrooms and continue to cook and stir until the eggplant is tender. Remove and serve. 

My Notes: 
1. You could eat this over Basmati rice
2. Add cooked chickpeas to make it an entree