How many servings does this recipe make?

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

What ingredients do I need for Quick Eggplant And Tomato Sauté?

You need 9 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups chopped red onion (1 large), 1 cup chopped yellow bell pepper (about 1), 1 cup chopped red bell pepper (about 1), and more.

Is Quick Eggplant And Tomato Sauté suitable as vegetarian?

Yes, Quick Eggplant And Tomato Sauté falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Quick Eggplant And Tomato Sauté?

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

Quick Eggplant And Tomato Sauté Recipe

Name: Quick Eggplant And Tomato Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups chopped red onion (1 large); 1 cup chopped yellow bell pepper (about 1); 1 cup chopped red bell pepper (about 1); 2 teaspoons minced garlic; 5 1/2 cups diced peeled eggplant (about 1 pound); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 (14 1/2-ounce) can organic diced tomatoes, undrained

Try this homemade Quick Eggplant And Tomato Sauté recipe the whole family will love. Made with olive oil, red onion, yellow bell pepper and red bell pep…

This Quick Eggplant And Tomato Sauté relies on simple, everyday ingredients such as olive oil, chopped red onion (1 large), minced garlic and kosher salt. It comes together quickly and makes 4 servings, at about 242 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 tablespoons olive oil
2 cups chopped red onion (1 large)
1 cup chopped yellow bell pepper (about 1)
1 cup chopped red bell pepper (about 1)
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can organic diced tomatoes, undrained

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
242 kcal
Category
Vegetarian

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