Eggplant Appetizer

This traditional Russian eggplant appetizer is delicious! It’s great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!

Step: 1

Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

Per Serving: 43 calories; protein 0.8g; carbohydrates 5.4g; fat 2.4g; sodium 147.8mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .