2 Japanese eggplants, cut into 1 inch
cubes (optional: use 4 cups of Veggie Pack pieces)
2 large tomatoes, cut into wedges
1/2 green bell pepper, cut into 1 inch
pieces
2 stalks celery, sliced
1/2 tsp fresh basil
1/4 tsp coriander
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
cooked brown rice or pasta, for serving
Method :
Saute the
onion and garlic in the olive oil in a large nonstick skillet for 3
minutes. Add the eggplant cubes and 2 tablespoons of water, then cover
and cook until the eggplant is tender, about 15 minutes. Stir
occasionally.
Add the
tomatoes, bell pepper, celery, basil, coriander, cinnamon, salt and
pepper. Cover and cook over medium low heat until the vegetables are
just tender, about 10 minutes. Stir in the lemon juice.
Serve these
flavorful vegetables with brown rice or with whole grain pasta.