If you like potatoes but avoid them because you are watching your blood sugar levels, try diluting the potatoes with other non-starchy vegetables.  This way you get to eat your potatoes and feel satisfied but not STUFFED and HEAVY afterwards.  This recipe uses eggplant and only 1 potato.  It’s easy and fast–if you cube the potato and eggplant small enough (between a 1/4 and 1/2 inch cubes), they will cook quickly.  Serve these with turkey burgers and a salad and you have a meal.

Serves 3

1 medium-small eggplant (about 1-1/2 to 2 cups cubed–skin first with a potato peeler, then cut crosswise into 1/4 inch rounds, then cut the rounds into cubes)

1 medium red potato, leave skin on, wash well & cut as described above

1/3 cup frozen green peas

2-3 Tbsp. ghee or olive oil

1/2 tsp. dried onion granules (the Co-op has organic in bulk section)

1/4 tsp. dried garlic powder (Co-op has organic in bulk section)

salt and pepper to taste

Prepare the vegetables as described above.  Melt ghee in a large skillet over medium heat.  Once hot (don’t overheat or it will smoke–keep an eye on it and add 1 cube to see if it sizzles–as soon as it sizzles it is hot enough), add the rest of the potato cubes.  Stir with a metal spatula so potatoes get covered in oil.  Cover with a tight fitting lid for 3 minutes and then stir again to prevent sticking. Cover again for 3 minutes and stir again.  Add eggplant cubes and spices.  Mix  well.  Eggplant tends to soak up oil so you may need to add another tsp. or 2 of ghee or olive oil if the mixture seems dry and is sticking–stir well again.  Cover and use spatula to prevent sticking every 3-4 minutes until potatoes and eggplant are tender. Add peas and stir.  Turn off heat and cover for a few minutes.  Add salt and pepper to taste.  Serve immediately.