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Side dishe for 4

Eggplant with Red Pepper Sauce

Roasted eggplant is covered with a tangy sauce made from sweet peppers, hot pepper, garlic, vinegar, and oil.

$2.32per serving $$
140 minstart to table
4servings

AmericanVegetarianGluten-freeBudgetSide dishes

Ingredients

  • 2 large or 4 small eggplants at room temperature
  • 3 red bell peppers
  • 1 jalapeno or any hot pepper
  • 5 1/2 cloves garlic
  • 1/3 cup vinegar
  • 1/3 cup olive oil+ more for frying (optional)
  • 1/2 cup water
  • 1 tsp salt (optional)
  • 1/4 tsp pepper
  • 1 tbsp sugar
  • 1/2 cup freshly grated parmesan cheese (optional)

Steps

  1. Heat the oven to 425 F and halve the eggplants lengthwise.
  2. Roast the red peppers and jalapeno on a baking sheet for 35 minutes, turning once.
  3. Cool the roasted peppers for 15 minutes, then peel and remove their seeds.
  4. Brush the eggplant and garlic with olive oil, place them cut-side down, and roast for 40 minutes.
  5. Blend the peppers, jalapeno, garlic, vinegar, water, sugar, salt, pepper, and remaining olive oil until smooth.
  6. Simmer the sauce in a medium skillet for 20 minutes.
  7. Spoon the sauce over the eggplant, bake for 10 minutes, and rest for 10 minutes.

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