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Categories:
eggplant yellow bell pepper orange bell pepper garlic tomatoes basil balsamic vinegar extra-virgin olive oil soy sauce water ground black pepper salt
Viewed: 15 - Published at: 6 years agoIngredients
- 1 medium eggplant
- 12 yellow bell pepper, julienned
- 12 orange bell pepper, julienned (can use different colored bell peppers to enhance the color of the dish)
- 5 garlic cloves, minced (can decrease if needed)
- 1 medium tomatoes, chopped coarsely
- 12 teaspoon dried basil
- 3 tablespoons balsamic vinegar, aged
- 1 tablespoon extra virgin olive oil
- 1 teaspoon low sodium soy sauce
- 8 tablespoons water
- 1 teaspoon ground black pepper
- 1 dash salt
Method
- Cut eggplant into halves lengthwise and remove the inside meat with a spoon, making sure to get rid of the more seedy parts if you don't like it (I did).
- Chop the inside of the eggplant that you just removed coarsely, set aside.
- Chop up the shells of the eggplant into squares, making sure that if you have a larger eggplant or an eggplant with a tougher skin to skin it.
- In a large saucepan heat olive oil on low heat and cook garlic until browned.
- Toss in the eggplant insides and yellow and orange bell peppers.
- Add 2 tablespoons of water.
- Cook for a few minutes on medium low heat, stirring occasionally.
- Add in chopped tomatoes, add 2 tablespoons of water.
- Cook for another few minutes.
- Add in chopped eggplant shells, dried basil, balsamic vinegar, soy sauce, black pepper and salt.
- Add in 4 tablespoons of water.
- Simmer on low heat for 10-15 minutes or longer, depending how soft you want it.
- I simmer for 20 or so minutes so that it gets juicy.
