spicy stewed eggplant

Name: Spicy Stewed Eggplant
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 small yellow onion; 1/2 teaspoon(s) granulated garlic; 1 large eggplant, sliced; 1 can(s) tomatoes, canned Italian-style and diced, 14.5 oz; 1 cup(s) frozen sliced, mixed bell peppers; 1/4 - 1 teaspoon(s) cayenne pepper (or to taste); 2 tablespoon(s) Parmesan cheese; salt, to taste

(2 RATINGS)

316 Pinches 10 Photos

Jeanne Cameron

Scarborough, ON

Updated on Jun 30, 2020

I have set a personal goal to add more vegetables to my diet. I have never cooked eggplant before and wanted to try something with it. I looked in my cupboards/fridge and this yummy dish is what I came up with. I'll be making this a regular addition to my meal planning.

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Spicy Stewed Eggplant on a plate over rice.

Blue Ribbon Recipe

A fabulous way to get veggies into your diet. We really enjoyed this eggplant recipe. It does have a kick, so go light on the red pepper if you're sensitive. The eggplant soaks up the flavors of the bell peppers, tomatoes, and onions while it cooks. Super easy to prepare, this is a great vegetarian dinner.

— The Test Kitchen

prep time 20 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 small yellow onion
1/2 teaspoon granulated garlic
1 large eggplant, sliced
1 can tomatoes, canned Italian-style and diced, 14.5 oz
1 cup frozen sliced, mixed bell peppers
1/4 - 1 teaspoons cayenne pepper (or to taste)
2 tablespoons Parmesan cheese
salt, to taste

How To Make spicy stewed eggplant

Step 1

Sautee the onion and garlic in olive oil in a deep, heavy pot until onion is translucent. Do not let the onion get browned.

Step 2

Peel a large section of the skin from the front and back of the eggplant, leaving a strip of the skin on both sides. Then slice the eggplant thinly, leaving a bit of the colorful skin on the edges.
Step 3

Put a layer of the sliced eggplant on top of the sauteed onion. Spoon some of the canned tomatoes over the eggplant. Repeat layering until all the eggplant and tomato have been used up.
Step 4

Let this simmer over medium-low heat for about 10 minutes, checking regularly.
Step 5

Then add the frozen peppers. Sprinkle the cayenne pepper over the top.
Step 6

Let this simmer on medium-low until the eggplant is soft, stirring a few times.
Step 7

Serve alone with a sprinkle of Parmesan cheese as a side dish or serve over pasta or rice as a main dish.
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