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 Sauteed Eggplant, Potatoes and Peppers?

You need 7 ingredients. The key ingredients include: 3 Tbsp. extra virgin olive oil, 2 eggplant (2 lb./900 g), cut into 1-inch chunks, 2 lb. (900 g) baking potatoes (about 6), peeled, cut into 1-inch chunks, 1 large green pepper, chopped, and more.

Is Sauteed Eggplant, Potatoes and Peppers suitable as vegetarian?

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

How do I store leftover Sauteed Eggplant, Potatoes and Peppers?

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

Sauteed Eggplant, Potatoes and Peppers Recipe

Name: Sauteed Eggplant, Potatoes and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. extra virgin olive oil; 2 eggplant (2 lb./900 g), cut into 1-inch chunks; 2 lb. (900 g) baking potatoes (about 6), peeled, cut into 1-inch chunks; 1 large green pepper, chopped; 2 cloves garlic, minced; 1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce; 2 Tbsp. chopped fresh parsley

Try this homemade Sauteed Eggplant, Potatoes and Peppers recipe the whole family will love. Made with extra virgin olive oil, eggplant, green pepper and…

This Sauteed Eggplant, Potatoes and Peppers relies on simple, everyday ingredients such as extra virgin olive oil, large green pepper, chopped, garlic, minced and chopped fresh parsley. It comes together quickly and makes 4 servings, at about 307 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

3 Tbsp. extra virgin olive oil
2 eggplant (2 lb./900 g), cut into 1-inch chunks
2 lb. (900 g) baking potatoes (about 6), peeled, cut into 1-inch chunks
1 large green pepper, chopped
2 cloves garlic, minced
1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce
2 Tbsp. chopped fresh parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
307 kcal
Category
Vegetarian

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