Sauteed Eggplant with Peppers

I have a love-hate relationship with Eggplants/Brinjal/Aubergine. It’s difficult to find an absolutely delicious recipe with Eggplant over which I would fall head-over-heels. I still don’t have any favorite Eggplant recipes. I only buy it occasionally to try new recipes.

Sauteed Eggplant with Peppers

Here is an easy recipe for Eggplant with Peppers. I served it with both rice and rotis. Hubby liked it and so did I but I am still searching for that perfect recipe. I used sweet Mini-Peppers in this recipe and it gave a little crunch to the dish.

Ingredients

1. Purple Eggplant – 1 large
2. Diced Onions – 1
3. Minced Garlic – 2 cloves
4. Diced Tomatoes – 2
5. Diced Sweet Mini Peppers – 1 cup (Alternatively, use Red Bell Peppers)
6. Oil – 1 tbsp + 1 tbsp
7. Tomato Paste – 1 tbsp
8. Vinegar – 1 tsp
9. Red Chilly Powder – 1 tsp
10. Black Pepper Powder – 1/4 tsp
11. Salt – to taste

Preparation Method

1. Peel the eggplant and dice it into bite-sized pieces. Rinse the pieces and drain it thoroughly. Toss the pieces with a little salt.
2. Heat 1 tbsp oil in a wide skillet and add the eggplant pieces in a single layer. Allow it to cook and then give it a stir after 2 minutes. Continue doing this for 6-7 minutes so that the eggplant is soft yet holds shape. Remove the eggplants from the skillet. Keep aside.
3. Add 1 more tablespoon of oil to the same pan. Throw in the diced onions. Saute until translucent.
4. Add the minced garlic and tomatoes. Stir and cook until the tomatoes are soft. Throw in the diced peppers and saute for 3-4 minutes.
5. Reduce heat and add 1 tsp of red chilly powder and stir fry for a minute.
6. Next, add 1 tbsp of tomato paste and 1 tsp of vinegar along with the cooked egg plants. Sprinkle 1/4 tsp of black pepper powder. Add salt to taste.
7. Cook for another 5-8 minutes, stirring occasionally until the eggplant is very soft and most of the pieces have been mashed.