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).