Eggplant with Red Pepper Sauce
Total Time
2 hrs 20 mins
Prep Time
1 hr 30 mins
Cook Time
50 mins
Rating
5 out of 5 stars
(5)
Ingredients
- 2 large or 4 small eggplants at room temperature
- 3 red bell peppers
- 1 jalapeno or any hot pepper
- 5-6 garlic cloves
- 1/3 cup vinegar
- 1/3 cup olive oil+ more for frying
- 1/2 cup water
- 1 tsp salt, plus more for sprinkling over eggplant.
- 1/4 tsp pepper
- 1 Tbsp sugar
- 1/2 cup freshly grated parmesan cheese, optional
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Preparation
Step 1
Slice eggplants into 1/3″ thick rounds and sprinkle salt on both sides. Let them sit on the counter for 45 minutes. Pat dry with paper towels.
Step 2
Heat a deep, heavy bottomed skillet or a dutch oven over medium/high heat. Add enough oil to cover the bottom of the pan. Once the oil is hot, arrange eggplant on the skillet and fry about 2 minutes per side.
Step 3
Remove cooked eggplant to a pyrex dish (you may place it on paper towels to soak up excess oil). Add more oil to the skillet between batches as needed.
Step 4
Grate 3 red bell peppers and 1 jalapeno (use a food processor with a grater attachment if you have one).
Step 5
In a medium sauce pan mix grated bell peppers, jalapeño, 5 pressed cloves of garlic, 1 tsp salt, 1 Tbsp sugar, 1/4 tsp pepper, 1/3 cup vinegar, 1/3 cup olive oil, and 1/2 cup water. Simmer sauce uncovered for 40 minutes (stirring occasionally).
Step 6
Add 1/2 eggplant slices to 9×13 or 9×12 casserole dish then top with 1/2 red pepper sauce. Repeat with remaining eggplant slices and pepper sauce.
Step 7
Sprinkle the top with freshly grated parmesan cheese and place the dish in the oven on broil for 3 minutes to melt the cheese.
Step 8
Save recipe for the next time?
Chef's notes
This recipe works best with smaller eggplants.
The dish is a bit on the oily side, so 'sweat' the eggplants to reduce oil absorption.
Serve with fresh crusty bread for the best experience.
