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Eggplant and Sweet Red Peppers Recipe

Hey, want to try this recipe? Eggplant and Sweet Red Peppers is easy and really tasty, it's pretty much vegetable dish. The flavor of grilled eggplant brings you a very rich aroma. you won't take time to prepare this dish. Additive free, it will add a little bit happier relax time.
This tasty vegetarian entrée can be varied to suit the season: for example, try replacing the eggplant with broccoli in winter and asparagus in spring. I made this dish before the rest of the dinner and let it sit; cook too minimum and reheating it for 5 minutes at the end. This allows the olive oil to soak into the eggplant and peppers; relented and let him mingle with other flavors. It was a surprise hit with an impermeable ceiling taste.
Eggplant and Sweet Red Peppers is a tasty and popular dish found on menus everywhere. Make your own. Eggplant and sweet red peppers involves several steps, but it is so worth the effort! Here we go!


Here is what you will need
4 tablespoons extra virgin olive oil
1/4 cup chopped onion
2 garlic cloves, minced
2 sweet red peppers, seeded and cut into 1–inch pieces
3–4 Asian or 1 large globe eggplant (about 1 pound), cut into 1-inch pieces
1 large, juicy tomato, chopped, or
1 cup canned tomatoes, chopped with juice.
1/4 cup chopped fresh Italian flat leaf parsley
Direction :
1. In a medium frying pan over medium-high heat, heat the olive oil. When the oil is hot, add the onion and garlic and sauté until the onion is limp, about 1 minute. Add the peppers and eggplant, stirring often until the eggplant has softened and browned a bit, 10 to 12 minutes.
2. Stir in the tomato, scraping up any clinging bits. Cover, reduce the heat to low, and cook until the eggplant is cooked through and the tomatoes have thickened slightly, 2 to 3 minutes.
3. To serve, spoon over rice and garnish with the parsley.

You can omitting the tomatoes and replace with a mixture of soy sauce, ginger, and a little sesame oil, plus water. Garnish with toasted sesame seeds and cilantro, omitting the parsley

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