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Apple Veggie Skillet Supper

Apple Veggie Skillet Supper

Apples team up with bell pepper, onion, eggplant and tomatoes in this satisfying Apple Veggie Skillet Supper. Seasoned with garlic powder, salt and pepper.


Gala and Fuji Apples

1 cup diced bell pepper
1 cup onion
3 cups diced eggplant
2 cups diced tomato
2-1/2 cups diced (not peeled) crisp sweet apple such as gala or Fuji
1 teaspoon garlic powder (more or less to suit your taste)
Salt and black pepper to taste
Cooking spray
1/4 cup canola oil
2 cups grated Cheddar cheese
1/2 cup real bacon bits


Spray large cast iron skillet with cooking spray and heat until hot. Add oil and turn heat to medium high.

When skillet/oil is hot, saute pepper and onion for about 2 to 3 minutes. Cover skillet with lid for about 2 minutes.

Add eggplant, stir and cover for 4 minutes until slightly softened. Sprinkle with garlic powder, salt and pepper. Lower heat to medium, add tomatoes and cook for one minute covered. Then add apples, stir well and cover for an additional minute.

Remove from stove, sprinkle with cheese and then bacon bits, Place under broiler on high for 2 to 3 minutes until cheese is melted.

Note: If you want to divide mixture in half, put into 2 medium skillets and cover with cheese and bacon. Keep one for yourself and give the other to a friend! Alternatively, you can refrigerate one half for use a few days later.

Nutrition Information

Recipe makes 8 servings.

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