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  • Braised Eggplant And Peppers

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    Braised Eggplant And Peppers
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 Tbsp. Extra virgin olive oil
    • 1 x Unpeeled eggplant, cut into 3/4-inch cubes (1-lb.)
    • 2 x Onions, halved, thinly sliced
    • 5 x Garlic cloves, chopped
    • 2 x Red bell peppers, cored, cut into 1/2-inch strips
    • 3/4 tsp Grnd turmeric
    • 1 1/2 c. Diced canned tomatoes with juices
    • 1 pch sugar
    • 2 Tbsp. Fresh lemon juice
    • 1 Tbsp. Minced fresh cilantro

    Directions

    1. Heat 2 Tbsp. extra virgin olive oil in large nonstick skillet over medium-high heat. Add in cubed eggplant and saute/fry till golden brown, about 5 min. Transfer eggplant to plate. Add in remaining 2 Tbsp. extra virgin olive oil to same skillet and heat over medium-high heat. Add in onions and garlic and saute/fry till onions are tender and golden brown, about 6 min.
    2. Add in bell peppers and 3/4 tsp. turmeric to skillet and saute/fry till peppers are almost tender, about 6 min.
    3. Add in tomatoes with their juices and sugar. Boil till mix thickens slightly, about 5 min. Add in eggplant; reduce heat and simmer till vegetables are tender, about 6 min longer. Stir in 2 Tbsp. lemon juice. Season to taste with salt and pepper. Transfer to bowl and cold to room temperature. (Can be made up to 1 day ahead. Cover and chill. Serve at room temperature.) Sprinkle with cilantro.
    4. 6 Appetizer or possibly side dish servings.

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