Sauteed Eggplant with Roasted Red Peppers

  • Total Time:
  • Servings: 4

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  • 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

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

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