Imagine a dish that transports you to the sun-drenched coastlines of the Mediterranean with just one bite. This Eggplant with Red Pepper Sauce is not just a recipe; it's a culinary journey that transforms humble ingredients into a symphony of flavors that will make your dinner table come alive. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 large eggplant, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all ingredients by washing and chopping: dice the eggplant into 1-inch cubes, chop the red bell pepper, mince the garlic, and have the crushed tomatoes ready.
- Heat olive oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Add diced eggplant to the skillet, spreading it in a single layer. Cook for 5-7 minutes, stirring occasionally, until the eggplant becomes golden brown and starts to soften.
- Add chopped red bell pepper and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the pepper begins to soften and the garlic becomes fragrant.
- Pour the crushed tomatoes over the eggplant and pepper mixture. Stir to combine all ingredients thoroughly.
- Reduce heat to medium-low, cover the skillet, and simmer for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Season with salt and pepper to taste during the last 5 minutes of cooking.
- Once the eggplant is tender and the sauce has thickened, remove from heat.
- Garnish with freshly chopped parsley before serving. Can be served hot as a side dish or over rice or pasta.
Tips
- Salt and Drain: Before cooking, sprinkle diced eggplant with salt and let it sit for 15 minutes to draw out excess moisture. This helps achieve a golden, crispy exterior.
- High Heat is Key: Use a large skillet and ensure it's hot before adding eggplant to get that beautiful caramelization.
- Don't Overcrowd: Cook eggplant in a single layer to ensure even browning. If needed, cook in batches.
- Fresh Herbs Matter: Use freshly chopped parsley just before serving to add a bright, fresh finish to the dish.
- Customize Your Sauce: Feel free to add red pepper flakes for heat or a splash of balsamic vinegar for extra depth.
- Make Ahead Friendly: This dish tastes even better the next day, so don't hesitate to make it in advance.
- Versatile Serving: Serve over rice, pasta, or with crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
