Eggplant Sauteed, Berengena Saltiada

Juliann Esquivel


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

★★★★★ 4 votes
a bunch
15 Min
25 Min


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
1 1/2 tsp
1/4 tsp
cayanne pepper
1/4 tsp
black pepper


1Peel 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.
2Next 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

About Eggplant Sauteed, Berengena Saltiada

Course/Dish: Vegetables
Other Tag: Quick & Easy