Eggplant and Red Bell Pepper Naan Pizza

Catherine Cappiello Pappas


This is delicious and quick way to serve up pizza!

pinch tips: How to Butterfly Meat





10 Min


50 Min




1 eggplant
5 red bell peppers
5 cloves garlic
1 large onion
2 tablespoons honey
2 tablespoons vinegar
1 ½ tsp. salt
½ tsp. red pepper flakes
½ tsp. black pepper
½ tsp. ground cumin
½ tsp. turmeric
2 tablespoons olive oil
shredded cheese for topping
grated romano or parmesan cheese
naan bread

Directions Step-By-Step

Preheat Oven 375 degrees.

Place the whole eggplant, peppers, peeled onion, garlic and onion in the oven to roast for 25-30 minutes.

Let the vegetables cool. Take the stems off of the peppers and remove the meat from the eggplant.

Place all of the ingredients in the food processor and give a few good chops.

Spread over on the naan bread and top with your favorite shredded cheese.

Bake 12 - 15 minutes, until the cheese is melted and the bread has a nice golden color.

This eggplant and pepper mixture may be used as a spread, dip or sauce.

About this Recipe

Course/Dish: Pizza
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy