Braised Eggplant and Peppers Recipe

Name: Braised Eggplant and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat.
2
Add cubed eggplant and saute until golden, about 5 minutes.
3
Transfer eggplant to plate.
4
Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat.
5
Add onions and garlic and saute until onions are tender and golden, about 6 minutes.
6
Add bell peppers and 3/4 teaspoon turmeric to skillet and saute until peppers are almost tender, about 6 minutes.
7
Add tomatoes with their juices and sugar.
8
Boil until mixture thickens slightly, about 5 minutes.
9
Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer.
10
Stir in 2 tablespoons lemon juice.
11
Season to taste with salt and pepper.
12
Transfer to bowl and cool to room temperature.
13
(Can be made up to 1 day ahead.
14
Cover and refrigerate.
15
Serve at room temperature.)
16
Sprinkle with cilantro.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 1-pound unpeeled eggplant, cut into 3/4-inch cubes, 2 onions, halved, thinly sliced, 5 garlic cloves, minced, and more.

Yes, Braised Eggplant and Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Eggplant and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions