Braised Eggplant and Peppers
4 tablespoons olive oil
Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and sauté until golden, about 5 minutes. Transfer eggplant to plate.
1 unpeeled eggplant, cut into 3/4-inch cubes
2 onions, halved, thinly sliced
5 garlic cloves, minced
2 red bell peppers, cored, cut into 1/2-inch strips
3/4 teaspoon ground turmeric
1 1/2 cups diced canned tomatoes with juices
1 pinch sugar
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh cilantro
Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and sauté until onions are tender and golden, about 6 minutes.
Add bell peppers and 3/4 teaspoon turmeric to skillet and sauté until peppers are almost tender, about 6 minutes.
Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes.
Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer.
Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.)
Sprinkle with cilantro.
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