Eggplant and Bell Peppers Sauté
Portion Size: ½ cup eggplant and bell pepper mixture Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoons olive oil | |
| 1 large red onion | Washed, peeled and chopped |
| 1 large yellow bell pepper | Washed, trimmed and chopped |
| 1 large red bell pepper | Washed, trimmed and chopped |
| 2 teaspoons garlic, minced | Washed, peeled and minced. |
| 5½ cups (1 pound) eggplant | Washed, trimmed and diced |
| ½ teaspoon salt | |
| ½ teaspoon black pepper | |
| 1 (14½ ounce) can no added salt diced tomatoes | Undrained |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large nonstick saucepan over medium-high heat. | |
| 2 | Add onion and bell peppers and sauté for 3 minutes. | |
| 3 | Add garlic and sauté for 1 minute. | |
| 4 | Add the eggplant, salt, black pepper, and tomatoes then stir to combine. Cover, reduce heat, and simmer for 5 minutes. | Cook until internal temperature reaches 135°F. |
Variations: Eggplant can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours).
