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Sauteed Eggplant with Roasted Red Peppers

  • TOTAL TIME:
  • SERVINGS: 4

Ingredients

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

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