Sauteed Eggplant With Red Pepper Relish Recipe

Name: Sauteed Eggplant With Red Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 2 teaspoons salt, plus more to taste; 1 tablespoon olive oil; 1 shallot, peeled and minced; 2 medium cloves garlic, peeled and minced; 1 rib celery, diced; 2 to 3 anchovy fillets, finely minced into a paste, optional; 1 cup diced roasted red peppers; 1 tablespoon drained capers; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; Freshly ground pepper to taste; Olive oil spray

Servings: persons

1 medium eggplant
2 teaspoons salt, plus more to taste
1 tablespoon olive oil
1 shallot, peeled and minced
2 medium cloves garlic, peeled and minced
1 rib celery, diced
2 to 3 anchovy fillets, finely minced into a paste, optional
1 cup diced roasted red peppers
1 tablespoon drained capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Freshly ground pepper to taste
Olive oil spray

1
Cut the eggplant into 1/2-inch thick slices, sprinkle lightly with salt and let stand for 30 minutes.
2
Heat the olive oil in a medium-size skillet over medium heat.
3
Add the shallot and garlic and saute for 2 minutes.
4
Add the celery and cook 1 to 2 minutes.
5
Add the anchovies, red peppers and capers.
6
Cook, stirring to combine flavors, for 1 to 2 minutes.
7
Stir in the parsley, basil and salt and pepper to taste.
8
Keep warm if desired.
9
Place a large, heavy-bottomed nonstick skillet over medium heat until hot.
10
Wipe the salt off of the eggplant slices and coat them lightly with the olive oil spray.
11
Add to the pan and saute until nicely browned, about 4 to 5 minutes per side.
12
Remove from the pan and divide among 4 plates.
13
Top each with some of the red pepper relish.
14
Serve hot or cold.

125

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 medium eggplant, 2 teaspoons salt, plus more to taste, 1 tablespoon olive oil, 1 shallot, peeled and minced, and more.

Yes, Sauteed Eggplant With Red Pepper Relish 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!

Sauteed Eggplant With Red Pepper Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions