Spanish Eggplant

1. 1

   In a large saute pan, warm the olive oil over medium-high heat. Add the onion and green pepper and saute for 8-10 minutes, just until the vegetables begin to caramelize.

2. 2

   2. Add the eggplant to the pan and cook for 10-12 minutes, until it softens and takes on a nice brown color. If the vegetable mix looks dry, drizzle in a little more olive oil.

3. 3

   3. In a medium bowl, mix together the honey, vinegar, red pepper flakes, tomatoes, water, salt, and tomato paste.

4. 4

   4. Add the tomato mixture to the pan with the eggplant, stir to combine, and turn the cooking temperature down to a simmer. Cover and cook for 15 minutes, until vegetables are tender (not mushy) and liquid reduces and thickens to a glaze.

5. 5

   5. Remove from the heat and stir in the parsley. Serve warm or at room temperature. Dish can be made up to 1 day in advance and stored in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.