1. Slice the eggplant, potatoes, peppers and onions, into strips, about 1" long. 2. Heat a large nonstick skillet over medium heat and add chicken stock. 3. Sauté potatoes, onions, and peppers for about 10 minutes, or until the potatoes begin to soften and the onions translucent. 4. Add the eggplant and allow mixture to cook until the vegetables begin to caramelize, stirring occasionally. 5. Add more chicken stock or water if the pan becomes too dry. 6. Add garlic just before finishing and cook for another minute or so, being careful not to let it burn. 7. Season with olive oil, salt, black pepper, & pinch or two of crushed red pepper flakes, if using. 8. Serve immediately. 9. NOTE: No need to salt the eggplant ahead of time as when it cooks, it will exude all of its juices during cooking process. ---------------------------------------------------------------------------
Nutrition
Ingredients
