Hey, want to try this recipe? Eggplant and Sweet Red Peppers is easy and really tasty, it's pretty much vegetable dish. The flavor of grilled eggplant brings you a very rich aroma. you won't take time to prepare this dish. Additive free, it will add a little bit happier relax time.
This tasty vegetarian entrée can be varied to suit the season: for example, try replacing the eggplant with broccoli in winter and asparagus in spring. I made this dish before the rest of the dinner and let it sit; cook too minimum and reheating it for 5 minutes at the end. This allows the olive oil to soak into the eggplant and peppers; relented and let him mingle with other flavors. It was a surprise hit with an impermeable ceiling taste.
Eggplant and Sweet Red Peppers is a tasty and popular dish found on menus everywhere. Make your own. Eggplant and sweet red peppers involves several steps, but it is so worth the effort! Here we go!
Yield:4
Here is what you will need
Ingredients:
4 tablespoons extra virgin olive oil
1/4 cup chopped onion
2 garlic cloves, minced
2 sweet red peppers, seeded and cut into 1–inch pieces
3–4 Asian or 1 large globe eggplant (about 1 pound), cut into 1-inch pieces
1 large, juicy tomato, chopped, or
1 cup canned tomatoes, chopped with juice.
1/4 cup chopped fresh Italian flat leaf parsley
Direction :
1. In a medium frying pan over medium-high heat, heat the olive oil. When the oil is hot, add the onion and garlic and sauté until the onion is limp, about 1 minute. Add the peppers and eggplant, stirring often until the eggplant has softened and browned a bit, 10 to 12 minutes.
2. Stir in the tomato, scraping up any clinging bits. Cover, reduce the heat to low, and cook until the eggplant is cooked through and the tomatoes have thickened slightly, 2 to 3 minutes.
3. To serve, spoon over rice and garnish with the parsley.
You can omitting the tomatoes and replace with a mixture of soy sauce, ginger, and a little sesame oil, plus water. Garnish with toasted sesame seeds and cilantro, omitting the parsley
Eggplant and Sweet Red Peppers is a tasty and popular dish found on menus everywhere. Make your own. Eggplant and sweet red peppers involves several steps, but it is so worth the effort! Here we go!
Yield:4
Here is what you will need
Ingredients:
4 tablespoons extra virgin olive oil
1/4 cup chopped onion
2 garlic cloves, minced
2 sweet red peppers, seeded and cut into 1–inch pieces
3–4 Asian or 1 large globe eggplant (about 1 pound), cut into 1-inch pieces
1 large, juicy tomato, chopped, or
1 cup canned tomatoes, chopped with juice.
1/4 cup chopped fresh Italian flat leaf parsley
1. In a medium frying pan over medium-high heat, heat the olive oil. When the oil is hot, add the onion and garlic and sauté until the onion is limp, about 1 minute. Add the peppers and eggplant, stirring often until the eggplant has softened and browned a bit, 10 to 12 minutes.
2. Stir in the tomato, scraping up any clinging bits. Cover, reduce the heat to low, and cook until the eggplant is cooked through and the tomatoes have thickened slightly, 2 to 3 minutes.
3. To serve, spoon over rice and garnish with the parsley.
You can omitting the tomatoes and replace with a mixture of soy sauce, ginger, and a little sesame oil, plus water. Garnish with toasted sesame seeds and cilantro, omitting the parsley
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