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Meatball & Eggplant Tomato Skillet

Uses: meatballs, eggplant, diced tomatoes, garlic, Spanish onion
Yield: 1 Serving
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Ingredients:

  • 4 ounces prepared meatballs
  • 1 cup diced eggplant
  • 1/3 cup diced tomatoes
  • 1/4 cup diced Spanish onion
  • 1 small garlic clove, minced
  • 1 teaspoon oil
  • Oregano and black pepper
  • Tiny amount of salt if needed

Instructions:

  1. Heat oil in a large skillet over medium-high heat. Add eggplant and onion and cook for 5 to 6 minutes until the eggplant is browned and the onion softens.
  2. Add garlic and cook for 30 seconds, then stir in diced tomatoes, oregano, and black pepper. Add 2 to 3 tablespoons water to create a light sauce.
  3. Add the meatballs, cover, and simmer for 5 to 7 minutes until the meatballs are hot and the eggplant is fully tender.
  4. Taste before adding any salt. Serve as a skillet meal or spoon over yellow rice if desired.

Good for: A cozy Mediterranean-leaning dinner with tender eggplant, tomato, garlic, and savory meatballs.

Optional: Top with a little shredded cheese and cover for 1 minute to melt.

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