Braised Eggplant and Peppers Recipe

Braised Eggplant and Peppers Recipe

  • 4 tablespoons olive oil
  • 1 1-pound unpeeled eggplant, cut into 3/4-inch cubes
  • 2 onions, halved, thinly sliced
  • 5 garlic cloves, minced
  • 2 red bell peppers, cored, cut into 1/2-inch strips
  • 3/4 teaspoon ground turmeric
  • 1 1/2 cups diced canned tomatoes with juices
  • Pinch of sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons chopped fresh cilantro
  1. Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and sauté until golden, about 5 minutes. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and sauté until onions are tender and golden, about 6 minutes.
  2. Add bell peppers and 3/4 teaspoon turmeric to skillet and sauté until peppers are almost tender, about 6 minutes.
  3. Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer. Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.) Sprinkle with cilantro.
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