I’ve had eggplant prepared this way before and I really enjoyed it. This is a healthy and nutritious way to bring in some summer flavor. It’s a great side dish on its own, but pair it with rice or serve it over pasta and you have an excellent main course.
This comes together quick enough for a weeknight meal. You’ll need about 45 minutes total, most of it cooking time. If you’ve got the veggies prepped before you start cooking then it’s just a matter of adding them at the right time and stirring occasionally to prevent sticking and burning.
I don’t peel the eggplant, but you could if you like. There’s no bitterness here. In fact, modern eggplant has largely had the bitterness bred out, eliminating the need to peel or salt and and wait.
There’s not a lot of seasoning, but many fresh or dried herbs would work here: thyme, oregano, basil, or marjoram. You do catch a bit of heat from the crushed red peppers, so feel free to cut that down if you want.
Some people like it sweet. I don’t add sugar, but you could stir in a teaspoon or two of honey or other sweetener of choice. To make it extra-special add a splash of dry red wine, such as Chianti, when you toss in the eggplant.
Eggplant with Green Peppers and Tomatoes
2 Tbsp olive oil
1/2 cup green pepper, diced
1/2 cup onion, diced
3/4-1 lb. eggplant
14.5 oz can diced tomatoes
1 Tbsp balsamic vinegar
1 tsp lemon juice
1/2 tsp crushed red pepper
1/2 tsp sea salt
black pepper, to taste
2 Tbsp Italian parsley, chopped
Heat the oil in a medium saucepan. Add the green pepper and onion and cook 10 minutes.
Cut the eggplant into 1/4” pieces. Add to the pan and cook 10 minutes longer, until lightly browned.
Stir in the tomatoes, vinegar, lemon juice, crushed red pepper, sea salt, and black pepper.
Cover and simmer 10 minutes longer. Uncover, stir in the parsley, and cook 2 minutes longer.