Eggplant Sauteed, Berengena Saltiada

1
Juliann Esquivel

By
@Juliann

Here is a quick and easy recipe to cook up Eggplant. I happen to love this vegetable, although it is classified as a fruit. Anyway you will really love the way this dish comes out. Eggplant is very versital it can be a nice side dish or hold it's own as a main dish. Serve as a side dish or serve with taco or torilla chips. It is really delicious. Enjoy

Rating:

★★★★★ 4 votes

Comments:
Serves:
a bunch
Prep:
15 Min
Cook:
25 Min

Ingredients

  • 1 large
    or medium eggplant peeled and diced in small cubes.
  • 1 large
    sweet onion diced
  • 1 medium
    red sweet pepper diced
  • 4 clove
    fresh garlic mashed or put through a garlic press
  • 1/4 c
    olive oil
  • 2 tsp
    minced parsley
  • 2 tsp
    chopped cilantro
  • 1/2 large
    can of whole tomatos about 4, mashed with some of the juice
  • 3 Tbsp
    red cooking wine or red table wine
  • 1 large
    bay leaf
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    ground cumin
  • 2 Tbsp
    balsamic vinegar
  • 2 Tbsp
    honey
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    cayanne pepper
  • 1/4 tsp
    black pepper

How to Make Eggplant Sauteed, Berengena Saltiada

Step-by-Step

  1. Peel and dice the eggplant. Heat up the olive oil and the eggplant, onion, garlic, parsley, red pepper, and cilantro saute for about five minutes. When the onion and the peppers beging to get limp. Add the wine and deglaze.
  2. Next add the tomatos, and the seasonings, bay leaf, oregano, cumin, salt, black pepper, vinegar and honey and cayanne. Stir well and continue to cook until the egg plant is fork tender. Taste for salt. Serve as a side dish or serve with taco chips. Enjoy

Printable Recipe Card

About Eggplant Sauteed, Berengena Saltiada

Course/Dish: Vegetables
Other Tag: Quick & Easy



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