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 onionWashed, peeled and chopped
1 large yellow bell pepperWashed, trimmed and chopped
1 large red bell pepperWashed, trimmed and chopped
2 teaspoons garlic, mincedWashed, peeled and minced.
5½ cups (1 pound) eggplantWashed, trimmed and diced
½ teaspoon salt
½ teaspoon  black pepper
1 (14½ ounce) can  no added salt diced tomatoesUndrained


Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in a large nonstick saucepan over medium-high heat.
2Add onion and bell peppers and sauté for 3 minutes.
3Add garlic and sauté for 1 minute.
4Add 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 foodFood 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). 

Jacqueline Larson M.S., R.D.N. and Associates