0.0 0

Sauteed Eggplant with Roasted Red Peppers

  • Total Time:
  • Servings: 4

blog Restaurant Coverage from F&W Editors

 

slideshow  More Vegetable Dishes

 

KEY: Summer, Side Dishes, Basic/Easy, Fast, Healthy, Vegetarian, Web Exclusive, Dinner, Lunch

Related Video

More Videos
How to Make Creamy Riced Potatoes

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 1 medium eggplant (1 pound), cut into 1/2-inch dice
  • Roasted red peppers, cut into 1/2-inch dice
  • Thinly sliced basil leaves
  • Kosher salt and freshly ground pepper

Advertisement

How to make this recipe

  1. In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes. Transfer to a bowl and fold in roasted peppers and basil. Season with salt and pepper and serve.
Contributed By Published June 2013

Related Video

More Videos
How to Make Creamy Riced Potatoes
You May Also Like




502984 2013-12-06 Melissa Rubel Jacobson summer|side-dishes|4|basic-easy|fast|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch june-2013,melissa rubel jacobson,sauteed eggplant with roasted red peppers,vegetarian side dish,easy eggplant recipe,eggplant pepper and basil recipe recipes,sauteed-eggplant-with-roasted-red-peppers 502984
Close