Name: Braised Eggplant and Peppers
Yield: 6 Appetizer or side dish servings
Ingredients: 4 tablespoons olive oil; 1 1-pound unpeeled eggplant, cut into 3/4-inch cubes; 2 onions, halved, thinly sliced; 5 garlic cloves, minced; 2 red bell peppers, cored, cut into 1/2-inch strips; 3/4 teaspoon ground turmeric; 1 1/2 cups diced canned tomatoes with juices; Pinch of sugar; 2 tablespoons fresh lemon juice; 1 tablespoons chopped fresh cilantro

Top toast points with this for an appetizer, or serve it as an accompaniment to grilled lamb, fish or chicken.

Recipe information

Yield
6 Appetizer or side dish servings

Ingredients

4 tablespoons olive oil

1 1-pound unpeeled eggplant, cut into 3/4-inch cubes

2 onions, halved, thinly sliced

5 garlic cloves, minced

2 red bell peppers, cored, cut into 1/2-inch strips

3/4 teaspoon ground turmeric

1 1/2 cups diced canned tomatoes with juices

Pinch of sugar

2 tablespoons fresh lemon juice

1 tablespoons chopped fresh cilantro

Preparation

Step 1
Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and sauté until golden, about 5 minutes. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and sauté until onions are tender and golden, about 6 minutes.
Step 2
Add bell peppers and 3/4 teaspoon turmeric to skillet and sauté until peppers are almost tender, about 6 minutes.
Step 3
Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer. Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.) Sprinkle with cilantro.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes