Description
Mediterranean Roasted Eggplant with peppers, olives, capers, and herbs. A flavorful vegetarian dish perfect as a main course or side.
Ingredients
Scale
- 2 large eggplants, about 1 pound each
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Feta cheese, crumbled (for serving, optional)
- Toasted pine nuts (for serving, optional)
Instructions
- Prepare the Eggplant: Wash eggplants, trim stem ends, and slice into 1/2-inch thick rounds or planks. Place in a colander, sprinkle generously with salt, and let sit for 30 minutes to 1 hour to drain excess moisture. Rinse thoroughly and pat dry.
- Prepare the Vegetables: While eggplant drains, peel and thinly slice red onion. Mince garlic. Seed and chop red and yellow bell peppers. Pit and halve Kalamata olives. Drain capers. Chop fresh parsley and basil.
- Roast Eggplant: Preheat oven to 400°F (200°C). Toss eggplant slices with 1/4 cup olive oil and spread in a single layer on baking sheet(s). Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
- Sauté Vegetables: While eggplant roasts, heat a large skillet or Dutch oven over medium heat. Add red onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant. Add bell peppers and cook until slightly softened, about 5-7 minutes.
- Simmer Sauce: Stir in diced tomatoes (undrained), Kalamata olives, capers, dried oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10-15 minutes, until sauce has thickened slightly.
- Combine and Finish: Add roasted eggplant to the skillet with the vegetable mixture. Gently stir to combine. Stir in parsley and basil. Add red wine vinegar, salt, and pepper to taste. Simmer for 5 minutes to meld flavors.
- Serve: Serve warm or at room temperature, topped with crumbled feta cheese and toasted pine nuts (optional). Drizzle with extra virgin olive oil.
Notes
- Spice it up: Add more red pepper flakes or cayenne pepper for more heat.
- Add other vegetables: Zucchini, mushrooms, or artichoke hearts can be added.
- Use different herbs: Rosemary, thyme, or mint are good alternatives.
- Make it vegan: Omit the feta cheese.
- Grill the eggplant: Grill eggplant slices for a smoky flavor.
- Add a protein: Stir in cooked chickpeas or white beans.
- Serve as a vegetarian main course, side dish, or with crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes