Quick and Delicious Eggplant Primavera

My eggplant primavera recipe is perfect for those nights when time is of the essence, but you still want a healthy dinner.

This is similar to pasta primavera, but my recipe is pasta-free since the eggplant serves as a healthier replacement.

I also like this recipe because it is a great way to use up all the veggies in the fridge. The veggie combinations that can be included in eggplant primavera are endless, so feel free to experiment with whatever you have on hand.

However for this recipe’s sake, here’s how I mad mine…. This time anyway!

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Eggplant Primavera

My eggplant primavera recipe is perfect when time is of the essence, but you still want a healthy dinner. It's a lower calorie version of pasta primavera.

Servings: 4

Ingredients

• 1 large eggplant cut in thin slices and then quartered
• 1 head of broccoli cut to small florets
• ½ a white or red onion sliced
• 2 cups sliced mushrooms
• 1 large red bell pepper sliced
• 1 jar of your favorite pasta sauce
• ¼ cup grated parmesan cheese
• 1 large chicken breast cubed
• ¼ teaspoon garlic salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

Directions

1. In a large skillet with 2 teaspoons olive oil, sauté the eggplant, onion, broccoli, mushrooms, and red pepper. season with a little of the garlic salt and the pepper. Sauté until the veggies are a little tender and the eggplant looks partially translucent.
   
2. While the veggies are sautéing, in a small skillet sauté the chicken with 1 teaspoon of olive oil and the rest of the garlic salt. Cook until cooked through, but don’t over cook or it will be dry.
3. Heat the pasta sauce in a sauce pan or the microwave.
4. Once everything is cooked/ heated, place ¼ of the veggie and eggplant mixture in a pasta bowl. Top with ¼ of the chicken, pasta sauce, and sprinkle with parmesan cheese.
5. Dig in!

Macros (per serving)

CARB

26

PROTEIN

22

FAT

8

CALORIES

265

FIBER

8

Recipe Variations

Eggplant primavera can easily be made vegetarian by omitting the chicken and vegan by also omitting the cheese. Perhaps add a can of rinsed black beans for extra protein.

Again, vegetable combinations are numerous, but here are some of my favorites besides what’s listed above.

• Yellow squash
• Zucchini
• Cauliflower
• Peas
• Carrots
• Spinach
• Kale
• Snow peas
• Fresh banana pepper for a little spice

A white mild fish also works just as good as chicken.

Replacing one cup cooked pasta with one cup cooked eggplant saves about 160 calories.

Ted Kallmyer BA, M.Ed., is an ISSA certified Specialist in Fitness Nutrition, Certified Trainer, the author or Healthy Eater, and a professional nutritional coach. If you need help reaching your weight loss/fitness goals see his personal coaching options.