Spicy Eggplant - Capital Area Food Bank
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Spicy Eggplant

By cafb April 27, 2018

171 calories | 12g carbs | 14g fat (2g sat fat) | 2g protein | 305mg sodium | 5g fiber | 6g total sugars (0g added sugar) per serving

Serves 4 for $4.00

This heart-healthy, low-carb recipe can be served on brown rice to make a tasty meal.


  • 1 medium eggplant (approximately 1 lb.), cut into 1-inch pieces
  • 5 cloves garlic, finely chopped
  • 1 (15 ounce) can no-salt-added tomatoes, chop and reserve the juices
  • ¼ cup olive oil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt


  1. In a large pot or skillet, heat the oil over medium heat until hot. Sauté the eggplant until lightly browned.
  2. Stir in the garlic and red pepper flakes and cook for 30 seconds.
  3. Stir in the tomatoes with the tomato juices and cook until the eggplant is very tender.Season with salt.

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Recipe Tips:

Add another ½ teaspoon of red pepper flakes for a spicier dish.

Make it a Meal:

Serve this dish with 1 cup of cooked brown rice and a side salad for a complete meal

Produce Swap:

Substitute one pound of any fresh, frozen, or canned produce for the eggplant.