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Ingredients
1 pound eggplant, peeled and cut across in ¼ -inch slices
2 tablespoons kosher salt
1 cup extra-virgin olive oil
1 pound red bell peppers, cut lengthwise in ⅛-inch strips
6 cloves garlic, sliced thin
2 ¼ pounds plum tomatoes, diced
Freshly ground black pepper to taste
12 large leaves basil, shredded
Nutritional analysis per serving (6 servings)
17 grams carbs; 393 calories; 26 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 37 grams fat; 6 grams fiber; 840 milligrams sodium; 3 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in ¼-inch dice.
- Step 2
In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.
Private Notes
Comments
Seemed like more oil than necessary. Will half the volume of EVOO next time. Otherwise liked this recipe.
Good with polenta. The recipe is forgiving. We used much less oil and it turned out fine.
Additions: 1 diced onion, 1 Tbs ground Cumin, 1/2 Tbs smoked paprika and 1/2 tsp turmeric with eggplant and peppers 2 Tbs Harissa with tomatoes