Eggplant Sauté

Eggplant is one of the world’s most favorite vegetables. Whether it is Melanzana in Italy, Patlıcan in Turkey (pronounced pat-led-zhan), or Brinjal in India, our beloved Aubergine is a culinary star.

Simplicity is best when considering your next eggplant preparation. Would you prefer it hot or cold?  Well, I love it at room temperature, unless the gooey cheese is in the picture.  Would you like to grill, sauté, fry, bake, or stew?  For me it all depends on the road I’d like to travel – easy, exciting, well-traveled, or unknown. Finally, which spices or herbs do you have on hand? Any aromatics? Fresh or canned tomatoes? Any veggies?  No matter the answer, you’re in luck – everything and anything will work!

Eggplant Sauté is easy and it is quick…not fussy at all. It is great as a starter, a side dish, and even breakfast. Yes, breakfast. Last night’s eggplant sauté on toast with a fried egg on top.  Why not?

Dressed up or dressed down, eggplants are always flavorful, and versatile. Please check out my Mediterranean Vegetable Dip for yet another road to travel.

P.S. Eggplant is one of the world’s most favorite vegetables. However, it is actually a nutrient rich berry…but that’s another story.

Eggplant Sauté

A quick sauté of eggplant, bell peppers, tomatoes, garlic, and fresh herbs will make a delightful addition to your recipe file. Taste, texture, and ease of preparation will tease you again and again.
Prep Time20 mins
Cook Time23 mins
Total Time50 mins
Course: app, Appetizer, brunch, Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: eggplant, red bell peppers, tomato, vegan, vegetarian
Servings: 6 people
Cost: $8

Ingredients

  • 1 tsp Olive oil
  • 1 Yellow onion
  • 1 Red Bell Pepper
  • 1 tbsp Tomato Paste
  • 1 Eggplant peeled and cut into cubes, approximately 1/2 inch each

  • 2 Fresh Tomatoes seeded and diced
  • 2 Bay leaves
  • 3-4 Whole spice berries
  • 3 cloves of Garlic 2 cloves minced. 1 clove crushed.
  • Kosher salt to taste
  • Black pepper to taste
  • Red Pepper flakes optional
  • 1/4 cup Fresh parsley finely chopped
  • 1/4 cup Fresh basil hand-torn
  • 1 tsp Fresh Lemon juice

Instructions

  • Heat oil in a large nonstick saucepan over medium-high heat.
  • Add onion and bell peppers; sauté for 3 minutes.
  • Reduce heat. Add 2 minced garlic cloves, tomato paste and cook for another minute.
  • Add the eggplant, tomatoes, bay leaves, salt, black pepper, and red pepper flakes. Stir to
    combine. Cover, reduce heat, and simmer for about 20 minutes.
  • Turn off the heat. Remove bay leaves and any visible whole spice berries.
  • Add parsley, basil, crushed garlic, and lemon juice. Combine with eggplant mixture. Enjoy hot or at room temperature.


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