Eggplant Red Peppers in Garlic Oil

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!

Course Appetizer, Side Dish
Cuisine Middle Eastern
Keyword Eggplant, garlic, red pepper
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 150 kcal


  • 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


  1. Take eggplant slices and sprinkle lightly with salt on both sides.

  2. Wait a few minutes until eggplant begins to sweat.

  3. Pat eggplant dry with papertowel to absord the liquid droplets.

  4. 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)

  5. Line a plate with papertowel, remove eggplant from the pan onto plate to drain and pat them to remove excess oil.

  6. 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. 

  7. Then add red peppers and cook for another 15-20 min.

  8. 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. 

Recipe Notes

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.