Recently I was trying to make stuffed eggplant because it was a special occasion and I wanted to make something special to celebrate with our guests. The only problem is I was short on time, and I made the eggplant slices too thick. Company was coming in 30 minutes….what to do?
Eliminate steps, without sacrificing flavor.
With a few simple adjustments, dinner was on the table in 35 minutes. And it is now one of our favorite dishes. Here is how you can do it too:
Sautee onions on medium-high heat until translucent (2-3 minutes).
Add yellow, red, and/or red peppers (the smaller you cut the pieces, the faster it will cook).
Sautee peppers for 15 minutes, stirring frequently (If they get too dry, you can add a little water to keep them from sticking to the pan).