Peperonata (or Italian Eggplant)

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Recipe submitted by Courtesy of M. Dantel (friend) Cherie Bargery c_bargery@hotmail.com

Peperonata (or Italian Eggplant)

Ingredients (use vegan versions):

1 large eggplant
2 large bell peppers (capsicum)
1 can/tin of diced tomatoes
2-3 garlic cloves
Extra virgin olive oil

Directions:

Peel and dice eggplant. Generously salt the eggplant to remove bitterness and let sit for 20-30 minutes or until the eggplant sweats. Rinse the eggplant and pat dry to remove extra moisture.

While the eggplant is sitting, de-seed and dice both bell peppers. You can use red, green or yellow ones, depending on how colorful you want this to look.

Put a generous amount of oil in your skillet and turn the heat up to medium high. Put in your eggplant and kinda of stir-fry it, keeping it moving until it starts to get soft. Then add the bell pepper. When the pepper starts to go a bit soft, crush your garlic and add that to the skillet stirring constantly. Then add your can of tomatoes. You can use the Italian seasoned tomatoes if you'd like a bit of extra flavor.

Lower the heat to simmering, cover and cook an additional 15-20 minutes stirring occasionally.

Before serving, give it a quick stir to blend in the flavors one last time.

This recipe freezes great, and you can eat it hot or cold as a dip. My favorite way is to buy a nice loaf of french bread, hollow out the centre, and fill it with the Peperonata. What a great way to prepare for a picnic!

Serves: 3-4

Preparation time: 45 Mins.

I made this last night and it was wonderful!!! My non-vegan roommate even enjoyed it. It was VERY VERY easy, and you don't have to watch it all the time so you can multi-task.

Archived comment by: vegan2223

Whoa! This is good stuff! I'm Italian...and this tastes like something my mother would make! A cheap and simple dish, that tastes great! Put it on whole-wheat italian bread for an awesome hero!

Archived comment by: sirFartsAlot

I made this last night, it it turned out great. I added onion and sun dried tomatoes, and my husband loved it. He asked that I always make eggplant this way!

Archived comment by: rikilm

I can't believe how good this recipe is. Its so easy to make and it has great flavor.

Archived comment by: vegan1

added some fresh basil and vegan parm before serving... yum!!

Archived comment by: bdancer


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jessesmum

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Re: Peperonata (or Italian Eggplant)

« Reply #1 on: August 27, 2006, 08:36:44 PM »

I just made this & am enjoying some as I type. I used fresh tomatoes from the garden & wasn't sure how many would be equivalent to a can. I ended up using 7 nice sized fresh tomatoes, which might have been too many because it turned out on the soupy side but it tastes awesome.


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escottster

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Re: Peperonata (or Italian Eggplant)

« Reply #2 on: September 06, 2006, 10:36:50 PM »

I've never cooked eggplant (or even eaten it for that matter) but I took a chance and I think it came out very good! It wasn't bitter, and I thought all the ingredients really complimented each other well. I ate it with a thick slice of homemade herby bread that I toasted. YUM!!


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Skate_tastrophe

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Re: Peperonata (or Italian Eggplant)

« Reply #3 on: September 09, 2006, 02:06:12 PM »

This recipe is AMAZING! Im a college student so I 1)dont have alot of money to throw around. and 2) have zero time. I forget to eat sometimes. This is so cheap and simple and it stores good for lunches and stuff. Thanks much for sharing it.


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adrenalin

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Re: Peperonata (or Italian Eggplant)

« Reply #4 on: October 07, 2006, 02:52:12 PM »

I was liking this as well as many others. Simple, easy to make and tasted delicious. I also added some organic herbs to bring out the taste of tomato.


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GreenVeganess

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Re: Peperonata (or Italian Eggplant)

« Reply #5 on: August 17, 2008, 10:35:43 AM »

This was extremely yummy! I placed it on a bed of couscous cooked in veggie broth and it made a great brown bagged lunch for work! Thanks!


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lobsteriffic

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Re: Peperonata (or Italian Eggplant)

« Reply #6 on: August 27, 2008, 12:35:11 PM »

This was really good! I added quite a bit of minced garlic and fresh herbs to jazz it up a bit. I also served it over quinoa cooked with a veggie bouillon cube. Yum!


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anireason

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Re: Peperonata (or Italian Eggplant)

« Reply #7 on: October 18, 2008, 04:50:57 PM »

Very delicious, simple, inexpensive and filling! Eggplant was not bitter at all and had a great texture. I added 3 teaspoons of red pepper and 2 teaspoons basil during cooking for extra flavor. This was my first time making eggplant. Yay me!

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boiswillbebois

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Re: Peperonata (or Italian Eggplant)

« Reply #8 on: December 25, 2009, 07:00:11 PM »

I made this dish for family dinner at the folks' house for the holidays. The verdict: It was a more than sufficient, even an envious, counter to Mom's traditional (so so so not vegan) lasagna! That I was able to cook it on a range shared with two parents and a sibling speaks volumes of its simplicity. Try it!

Added fresh basil, loads of garlic, and some other veg to the recipe. Sure the other veg probably make it something other than a traditional Peperonata, but... delicious.

Good to serve with green beans or maybe some greens, salad; some fresh pasta with olive oil/garlic/red pepper flakes; and a light lemon cookie for dessert... and sparkling cider?

Peperonata FTW!


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