Servings: 6

Serving size: 1/2 cup

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
  • 1 can (14.5 oz each) diced tomatoes with basil, garlic and oregano (undrained)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add eggplant; cook 10 minutes or until tender, stirring occasionally.
  3. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot.
  4. Sprinkle with cheese and serve.

 

(Recipes courtesy of the New Mexico State University’s Cooperative Extension Service iCAN Program.)

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Makayla Grijalva

Makayla Grijalva was born and raised in Las Cruces. She is a 2020 graduate of The University of New Mexico, where she studied multimedia journalism, political science and history.