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olive oil eggplant onions garlic red bell peppers ground turmeric tomatoes sugar lemon juice fresh cilantro
Viewed: 1 - Published at: 9 years agoIngredients
- 4 tablespoons olive oil
- 1 1-pound 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
- Pinch of sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoons chopped fresh cilantro
Method
- Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat.
- Add cubed eggplant and saute until golden, about 5 minutes.
- Transfer eggplant to plate.
- Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat.
- Add onions and garlic and saute until onions are tender and golden, about 6 minutes.
- Add bell peppers and 3/4 teaspoon turmeric to skillet and saute 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.
