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Pan-fried eggplant with peppers, onions and tomatoes Recipe

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This recipe for Pan-fried eggplant with peppers, onions and tomatoes is from LISA'S COOKBOOK FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant
2 tbsp. vegetable oil
1 medium onion, peeled and chopped
1 medium red (or) green bell pepper, seeded and chopped
1 large tomato, seeded and chopped
2 cloves garlic, minced or crushed
1/8 cup fresh herb leaves, chopped
Salt, pepper or chile pepper to season
Grated Parmesan, Asiago, or Mozzarella cheese (optional garnish)
Directions:
Directions:
Slice eggplant into half-rounds, sparingly salt both sides and place on a baking rack or airy pan for 15 minutes to remove water. Meanwhile, in a heavy sauté pan, over medium heat, heat oil. Sauté onions, peppers and tomatoes 10 minutes. Add garlic and herbs. Cook another 5 minutes or until all vegetables are lots and stew-like. Season with salt, pepper and chile pepper. Set aside and allow to cool to room temperature.

In the same pan, fry eggplant, browning on both sides and cooking until soft. Season well with salt and pepper. Place eggplant on a dish and top with stewed vegetables. Garnish with grated cheese.
Number Of Servings:
Number Of Servings:
Serves 4-6

 

 

 

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