Eggplant Red Peppers in Garlic Oil is a super easy and healthy side that is full of simple flavors from the delicious veggies and of course garlic doused olive oil!
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Eggplant Red Peppers in Garlic Oil is a really easy dish to make! And I know, to most of us, that’s super important. I’ve really been appreciating dishes lately that have a great flavor but don’t require a lot of ingredients to make. Also, it being vegetarian and rather healthy is definitely a plus!
Have you ever heard of the dish Ajvar?
Well, Ajvar is an eggplant red pepper sauce or spread that is made in Serbia and Croatia. I was told that this dip basically uses the same ingredients as our recipe but blended into a more saucy consistency, which also sounds like it would be really good! So, if you get on an eggplant red pepper kick, try an Ajvar recipe too!
And I know sometimes you don’t necessarily want to take the lighter, healthier route, and this is no Eggplant Parmesan, BUT…
When you throw in the eggplant, red peppers, onions, tomatoes, garlic, vinegar and olive oil, into that pan, they do the work for you! You just let them cook away. Next thing you know your dish is done! You can eat it as a dip with pita chips. Or, more traditionally like we do in my house, with pita bread. It makes a wonderful side on Meatless Mondays! And since you’re in the eggplant and red pepper zone, try our Muhammara Red Pepper Dip, Eggplant Bell Pepper Dip and our Eggplant with Tomato Garlic Sauce!
Eggplant Red Peppers in Garlic Oil is a super easy and healthy side that is full of simple flavors from the delicious veggies and of course garlic doused olive oil!
- 1 large eggplant, sliced
- 1 teaspoon salt, divided
- 1/2 cup olive oil
- 1 medium yellow onion, sliced lengthwise
- 10 cloves garlic, 7 whole, 3 pressed
- 1 red bell pepper, sliced
- 1/4 cup vinegar, white
- 15 ounce diced tomatoes, can or fresh
Take eggplant slices and sprinkle lightly with salt on both sides.
Wait a few minutes until eggplant begins to sweat.
Pat eggplant dry with papertowel to absord the liquid droplets.
Add olive oil to large skillet over medium-high heat. Then add eggplant slices and cook about 5 min on each side or until it browns. (You want it to feel tender when poked with a fork, but not fully cooked)
Line a plate with papertowel, remove eggplant from the pan onto plate to drain and pat them to remove excess oil.
In the same pan, add onions, whole garlic and cook for 5-7 min until they begin to turn golden. If eggplant absorbed most of oil, add an additional tablespoon of oil.
Then add red peppers and cook for another 15-20 min.
Add eggplants back to the pan along with tomatoes, pressed garlic, vinegar and remaining 1/2 teaspoon salt and bring to a simmer for another 15 min until everything is tender.
Remember with salt, everything is to taste. If you are sensitive to salt, start by just using 1/2 tsp. After tasting while it's still cooking add the other 1/2 tsp or desired amount.
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