Ingredients1 h 20 m servings 189
- Roast peppers on stove burners, or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool.
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 189 calories; 12 19.7 3.9 0 299 Full nutrition
ReviewsRead all reviews 7
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-fro...
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.
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 som...
it gets easier to make the more you make it. It goes great over pasta (angel hair is my favorite).
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 ca...
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...