YIELD Makes 16 servings
|Nonstick cooking spray|
|2||teaspoons olive oil|
|1||small eggplant (about 3/4 pound), peeled and chopped|
|1||cup chopped onion|
|1||jalapeño pepper,* seeded and finely chopped (optional)|
|1||can (15 ounces) salsa-style chunky tomatoes, undrained|
|1||can (15 ounces) black-eyed peas, rinsed and drained|
|1||teaspoon ground cumin|
|1/2||cup minced fresh cilantro|
|Baked fat-free tortilla chips|
- Coat large nonstick skillet with cooking spray. Add oil; heat over medium heat until hot. Add eggplant, onion and jalapeño pepper, if desired; cook and stir 10 minutes or until vegetables are tender.
- Stir in tomatoes with juice, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro.
- Serve with tortilla chips.
This recipe appears in: Southwestern
|Serving Size:||1/4 cup Caviar with 4 tortilla chips|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||26 %|
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