This is delicious with or without bread and good served warm or cold. It can be used as a side dish or just as something different to accompany a meal. Enjoy!

Anonymous

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Roast peppers on stove burners, or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool.

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  • Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.

  • Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.

  • Rinse the peppers under cold water and remove the burnt skin (just the ash). Open the peppers and remove seeds. Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.

Nutrition Facts

189 calories; protein 3.9g 8% DV; carbohydrates 19.7g 6% DV; fat 12g 19% DV; cholesterolmg; sodium 299mg 12% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
09/24/2003
This was very tasty. I didn't use the tomato paste as I didn't have that much liquid from the tomatoes in the first place and I couldn't bear the thought of mixing canned paste with my fresh-from-the-garden veggies! Something I do first with my eggplant always is salt it. Slice it 1/4 inch thick layer it in a dish sprinkling each layer with salt. Put a plate over it and weigh it down. Let it sit for at least 1 hour. Then rinse and pat dry and continue with your recipe. This will take out some of the bitterness and make it less spongy. That way when you put it in your oil to saute it doesn't soak it all up in 2 seconds flat. Read More
(49)
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
09/24/2003
This was very tasty. I didn't use the tomato paste as I didn't have that much liquid from the tomatoes in the first place and I couldn't bear the thought of mixing canned paste with my fresh-from-the-garden veggies! Something I do first with my eggplant always is salt it. Slice it 1/4 inch thick layer it in a dish sprinkling each layer with salt. Put a plate over it and weigh it down. Let it sit for at least 1 hour. Then rinse and pat dry and continue with your recipe. This will take out some of the bitterness and make it less spongy. That way when you put it in your oil to saute it doesn't soak it all up in 2 seconds flat. Read More
(49)
Rating: 5 stars
04/18/2005
I am new to eggplant and this was my first recipe to try it....and it was GREAT! Really like the texture of the eggplant too. Read More
(25)
Rating: 5 stars
07/28/2004
The prep time on this recipe is especially long but definitely worth it with the finished product! Full of flavor everything about it was great. The only thing I did differently was added some grilled chicken breast directly to the sauce as it was cooking and served it over ziti. Could make and freeze if you have summer tomatos and eggplant that you want to do something with rather than regular canning! Fabulous! Read More
(23)
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Rating: 5 stars
01/22/2003
it gets easier to make the more you make it. It goes great over pasta (angel hair is my favorite). Read More
(18)
Rating: 4 stars
03/09/2008
This was delicious and reminiscent of the store-bought mediterrenean eggplant salad my husband loves (though certainly much better with fresh ingredients!) My only complaint was the amount of cayenne pepper called for; I found it too spicy and while that's likely just personal preference I would warn others to be wary of 1/2 tsp and use a sprinkle instead for flavor's sake. Otherwise this is a delicious and healthy recipe I will use for years to come. Thanks for sharing! Read More
(15)
Rating: 5 stars
04/12/2014
This is delicious but I made modification to the prep to make it faster and have less clean up. I oven-fried the eggplant- tossed the eggplant in oil in a bowl then placed on a parchment paper at 375 for about 20 min till golden brown. Less time mess and same results if you use enough oil. I also grilled the peppers in the oven at the same time. Yum! Read More
(5)
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Rating: 4 stars
10/15/2014
I added some plum sauce and Chinese 5 spice and put it over rice. Tasted great! Read More
(2)