Wednesday, April 23, 2014

Chipotle Eggplant with zucchini

This one is kind of spicy, but I love spicy.  Eggplant and zucchini were on sale, so I stocked up - now have to use them before they turn.  You can never really "stock up" on produce.  Only buy enough to eat quickly!

1 medium eggplant  peeled and cut into strips about the size of homecut french fries (1/2 inch across)
1 medium zucchini sliced
1 small can chipotle peppers in sauce
1 clove garlic, minced
1 tsp salt
1 tsp pepper
1 tsp lime juice
1/4 cup olive oil for cooking

In a large skillet cook all ingredients, starting with the zucchini because it takes a tad longer.  After it's started to get tender, add the eggplant and cook until the eggplant is translucent.  

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