Servings: 4
Per Serving: 250 Calories | 27g Carbs | 11g Sugar | 6g Fiber | 10g Fat (1.5g Sat Fat) | 15g Protein | 420mg Sodium
Ingredients
- 2 tablespoons oil, divided
- ½ pound Italian turkey sausage, casing removed
- 1 large onion, chopped
- 2 bell peppers, chopped
- 1 medium eggplant, cut into ½ inch cubes
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup water
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon red pepper flakes
Instructions
- In a large skillet, heat 1 tablespoon oil over medium heat until hot. Cook the sausage until lightly browned, breaking apart while cooking. Transfer the sausage to a bowl, leaving the oil in the skillet.
- Heat the remaining tablespoon of oil in the skillet. Add onions, peppers and eggplant and cook until lightly browned, about 10 minutes. Add the garlic and tomato paste and stir until vegetables are coated, about 30 seconds. Stir in the water and cook until the eggplant is very tender, adding more water as needed. Add oregano, salt, black pepper and optional red pepper flakes.
- Return the sausage to the skillet. Mix together and heat through. Serve warm.
Did you know? The nutrients found in eggplants contribute to heart, brain and cardiovascular health.
Nutrition Boost: Serve with brown rice and a side salad for extra nutrients.