Smothered Eggplant—Filling but Not Fattening.

Name: Smothered Eggplant—Filling but Not Fattening.
Yield: serves 6 to 8
Ingredients: 2 small or 1 medium eggplant, peeled and cubed; Warm water; 1 teaspoon salt plus additional to taste; 1/2 cup canola oil; 1 medium yellow onion, chopped; 1 medium green bell pepper, cored, seeded, and chopped; Ground black pepper to taste

January 24, 2012

Cooks' Note

Although native to India, eggplants are believed to have been introduced into America by Thomas Jefferson, who was an ardent gardener. For a colorful addition to this dish, stir in a chopped fresh tomato or one 14 1⁄2-ounce can diced tomatoes along with the onion and bell pepper.

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