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Sauteed Eggplant Peppers and Tomatoes

If you're looking for a stunningly delicious vegan holiday appetizer, this healthy combination of eggplant, peppers, and tomatoes is a tasty hit served on party toasts or scooped up with crackers.

If you're looking for a stunningly delicious vegan holiday appetizer, this healthy combination of eggplant, peppers, and tomatoes is a tasty hit served on party toasts or scooped up with crackers. To boot, it is loaded with antioxidants, fiber, and other yummy phytonutrients, making it a diet-friendly choice amidst the high-calorie holiday indulgences.
If you're looking for a stunningly delicious vegan holiday appetizer, this healthy combination of eggplant, peppers, and tomatoes is a tasty hit served on party toasts or scooped up with crackers. To boot, it is loaded with antioxidants, fiber, and other yummy phytonutrients, making it a diet-friendly choice amidst the high-calorie holiday indulgences.

Sauteed Eggplant Peppers and Tomatoes

Serves 8

Ingredients:

  • 6 tablespoons olive oil, divided

  • 2 pounds eggplant, stems removed, cut into 1-inch chunks

  • Salt and freshly ground black pepper

  • 1 large onion, diced

  • 2 red bell peppers, stemmed, seeded, cut into strips

  • 4 vine-ripe tomatoes, halved, seeded

  • 2 garlic cloves, minced

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1 cup tomato sauce

  • 1 cup water

  • 1/2 cup sliced green onions

  • 2 tablespoons minced fresh parsley

  • 2 tablespoons minced fresh cilantro


Directions:

  1. Pour 4 tablespoons of the olive oil into a large skillet set over medium-high heat. Add the eggplant, stir a few times, then reduce heat to medium. Season with salt and pepper.

  2. Cook, stirring occasionally, until eggplant pieces are tender and golden, about 10 minutes. Remove skillet from heat and set aside.

  3. In a large Dutch oven, heat the remaining oil over medium-high heat. When oil is hot, add the onion, bell peppers, and tomatoes. Cook, stirring often, until onion is soft and golden, 8 to 10 minutes.

  4. Add the garlic, paprika, and turmeric. Stir well, and cook until fragrant, about 30 seconds.

  5. Add the tomato sauce and water, scraping up any browned bits stuck to the bottom of the Dutch oven with a wooden spoon.

  6. Add the eggplant and season again with salt and pepper. Bring mixture to a boil over medium-high heat, and then reduce heat to a simmer, cover, and cook for 15 minutes.

  7. Stir in green onions, parsley and cilantro.

  8. Pour eggplant mixture onto a serving platter and serve with crackers or party toasts.


More vegan holiday recipes!
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