Do for Boiled Potatoes with Garden Egg Sauce

Garden eggs — African eggplants — cook down into a soft, mild sauce here, which spoons easily over a plate of plain boiled potatoes.

There's no salt in the ingredient list at all, just black pepper and an optional salt substitute, which is exactly what puts this dish in line with its heart-healthy and high-blood-pressure tags. Garden eggs themselves are low in calories and carry a decent amount of fiber, and sautéing them with onion and garlic gives the sauce real depth without needing extra fat or seasoning to compensate. It's a simple plate, closer to a side dish than a centerpiece, but a satisfying one.

Mash the garden eggs a little as they cook if you want a smoother sauce, or leave them chunkier for more texture.