spicy stewed eggplant

★★★★★ 2 Reviews
jaycee123 avatar
By Jeanne Cameron
from Scarborough, ON

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 edition to my meal planning.

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 @kitchencrew
★★★★★ 2 Reviews
serves 4
method Stove Top

Ingredients For spicy stewed eggplant

  • 1 sm
    yellow onion
  • 1/2 tsp
    granulated garlic
  • 1 lg
    eggplant, sliced
  • 1 can
    tomatoes, canned Italian-style and diced, 14.5 oz
  • 1 c
    frozen sliced, mixed bell peppers
  • 1/4 - 1 tsp
    cayenne pepper (or to taste)
  • 2 Tbsp
    Parmesan cheese
  • salt, to taste

How To Make spicy stewed eggplant

  • Sauteeing the onions.
    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.
  • Slicing a peeled eggplant.
    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.
  • Layering sauteed onion, sliced eggplant, and tomatoes.
    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.
  • Eggplant mixture simmering.
    4
    Let this simmer over medium-low heat for about 10 minutes, checking regularly.
  • Adding frozen peppers and cayenne pepper.
    5
    Then add the frozen peppers. Sprinkle the cayenne pepper over the top.
  • Continuing to simmer the eggplant.
    6
    Let this simmer on medium-low until the eggplant is soft, stirring a few times.
  • Topping with Parmesan cheese.
    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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