Sauteed Eggplant Peppers and Tomatoes

If you’re looking for a stunningly delicious vegan holiday appetizer, this healthy combination of eggplant, peppers, and tomatoes is a tasty hit served on party toasts or scooped up with crackers. To boot, it is loaded with antioxidants, fiber, and other yummy phytonutrients, making it a diet-friendly choice amidst the high-calorie holiday indulgences.
If you’re looking for a stunningly delicious vegan holiday appetizer, this healthy combination of eggplant, peppers, and tomatoes is a tasty hit served on party toasts or scooped up with crackers. To boot, it is loaded with antioxidants, fiber, and other yummy phytonutrients, making it a diet-friendly choice amidst the high-calorie holiday indulgences.

Sauteed Eggplant Peppers and Tomatoes

Serves 8

Ingredients:

t
• 6 tablespoons olive oil, divided

t

• 2 pounds eggplant, stems removed, cut into 1-inch chunks

t

• Salt and freshly ground black pepper

t

• 1 large onion, diced

t

• 2 red bell peppers, stemmed, seeded, cut into strips

t

• 4 vine-ripe tomatoes, halved, seeded

t

• 2 garlic cloves, minced

t

• 1 teaspoon paprika

t

• 1/2 teaspoon turmeric

t

• 1 cup tomato sauce

t

• 1 cup water

t

• 1/2 cup sliced green onions

t

• 2 tablespoons minced fresh parsley

t

• 2 tablespoons minced fresh cilantro

Directions:

t
1. Pour 4 tablespoons of the olive oil into a large skillet set over medium-high heat. Add the eggplant, stir a few times, then reduce heat to medium. Season with salt and pepper.

t

2. Cook, stirring occasionally, until eggplant pieces are tender and golden, about 10 minutes. Remove skillet from heat and set aside.

t

3. In a large Dutch oven, heat the remaining oil over medium-high heat. When oil is hot, add the onion, bell peppers, and tomatoes. Cook, stirring often, until onion is soft and golden, 8 to 10 minutes.

t

4. Add the garlic, paprika, and turmeric. Stir well, and cook until fragrant, about 30 seconds.

t

5. Add the tomato sauce and water, scraping up any browned bits stuck to the bottom of the Dutch oven with a wooden spoon.

t

6. Add the eggplant and season again with salt and pepper. Bring mixture to a boil over medium-high heat, and then reduce heat to a simmer, cover, and cook for 15 minutes.

t

7. Stir in green onions, parsley and cilantro.

t

8. Pour eggplant mixture onto a serving platter and serve with crackers or party toasts.

More vegan holiday recipes!