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Eggplant with bell pepper and tomatoes stewed

Braised Eggplant with Bell Pepper and Tomatoes

Eggplant is always tasty and good for you! On hot summer days, braised eggplant with vegetables makes a great full lunch or dinner, and during a fast it's a nice way to mix up your everyday menu.

Pearl

Recipe author

Eggplant with bell pepper and tomatoes stewed

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Composition / ingredients

Servings:

Eggplant

400

Bell pepper

200

Tomatoes

400

Onion

Carrots

130

Vegetable oil

Garlic (optional)

Greenery

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 42 % 5 g

Carbohydrates 50 % 6 g

72 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make braised eggplant with bell pepper and tomatoes? Get the vegetables you'll need for the braise ready.
Step 2:

Peel the carrot, onion, and garlic. Halve the bell pepper and remove the seeds and stem. Rinse everything in clean water, along with the herbs.
Step 3:

Since the vegetables all go into the pan at nearly the same time, I recommend cutting them all up first. Slice the onion into half-moons or a little smaller, and cut the bell pepper the same way. For a colorful stew, I usually use peppers of different colors. Grate the carrot on the large holes of a box grater, or chop it by hand — whichever you prefer.
Step 4:

Cut the eggplant into medium pieces. It's easy to first slice it into rounds about 1 cm thick, then cut each round into 4 or 6–8 pieces.
Step 5:

Cut the tomatoes into small wedges or cubes.
Step 6:

Heat a little vegetable oil in a skillet. Add the pepper, carrot, and onion. Cook over high heat, stirring, for about 2–3 minutes.
Step 7:

Next, add the eggplant and tomatoes to the sautéed vegetables.
Step 8:

I used a handful of cherry tomatoes here — they're more intense and a little sweeter. Add a bit of salt, stir everything, and cover the skillet. Turn the heat down to medium and cook the vegetables for about 30–40 minutes. The tomatoes release their juice, and that's usually enough liquid to braise the eggplant. After 5 minutes, lift the lid and check that there's enough tomato juice and nothing is scorching. Add a little water if needed.
Step 9:

Get everything else ready. You can skip this step and use neither garlic nor seasonings — sometimes I just add herbs and it still turns out great. This time I minced some garlic and used ground peppers and a dried vegetable seasoning blend.
Step 10:

Add the garlic, seasonings, and herbs to the stew, stir, and leave it uncovered for 5 minutes.
Step 11:

The dish is ready — bring it to the table!

You can peel the tomatoes first if you like. Pour boiling water over them for a minute, drain, and slip the skins off the slightly cooled tomatoes. Braised eggplant with bell pepper and tomatoes is delicious both hot and cold! Enjoy!
Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds, including carcinogens. It's worth knowing which oil to reach for when frying and which to skip.
If you're using a ready-made spice blend, always check the label. These mixes often already contain salt, so factor that in or you risk over-salting the dish.
How do you draw the bitterness out of eggplant? Cut it into slabs, rounds, or cubes, salt it, and let it sit about 10 minutes until it weeps. Drain off the liquid, rinse the eggplant, and start cooking.