Japanese Eggplant and Red Bell Pepper Medley Recipe

Japanese Eggplant and Red Bell Pepper Medley Recipe

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 medium red or yellow bell peppers, seeded and chopped
  • 1 ear corn, kernels cut from cob
  • 3 medium Japanese eggplants, ends trimmed, cut into 1/2-inch pieces
  • 2 small tomatoes, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup chopped walnuts
  1. Heat the oil on medium heat in a nonstick skillet. When the oil is hot, add the onion, peppers, and corn and stir to mix. Add the eggplant and saute for 5 minutes, stirring occasionally.
  2. Add the tomatoes and cook until the vegetables are tender, stirring as needed. Remove from heat and add the oregano, cheese, and walnuts. Serve immediately.
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