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Eggplant and Red Pepper Bruchette Recipe

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This recipe for Eggplant and Red Pepper Bruchette is from for the LOVE OF COOKING!, 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:  
4 T. olive oil
1 lb. diced, unpeeled eggplant
1 lg. onion, thinly sliced
5 minced garlic cloves
¾ tsp. ground turmeric
1 red bell pepper, cut into ½ in. strips
1 T. chopped fresh parsley
1 can flavored petite diced tomatoes with juices
(I use DelMonte with garlic and olive oil)
pinch of sugar

Directions:
Directions:
Heat 2 T. oil in large nonstick skillet over medium high heat. Add cubed eggplant and sauté until golden, about 5 min. Transfer to plate. Add remaining oil to same skillet and sauté onions and garlic until tender and golden, about 6 min. Add bell pepper and turmeric and sauté until peppers are almost tender, about 5 min. Add tomatoes with their juice, and a pinch of sugar. Bring to a boil and cook until mixture thickens slightly, about 5 min. Return eggplant to skillet; reduce heat and simmer until vegetables are tender, about 6 more min. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. Sprinkle with parsley.

Personal Notes:
Personal Notes:
This recipe is from my dear friend and mahjongg sister Evelyn Bohacs who is, like me, addicted to cooking. I greatly miss the competition since moving from Florida to Arizona, both in cooking and in playing mahjongg!

 

 

 

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