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


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.


Share and Enjoy:
  • Print
  • email
  • Add to favorites
  • Facebook
  • Twitter
  • LinkedIn
  • Digg
  • Google Bookmarks
  • Google Buzz
  • Yahoo! Buzz
  • StumbleUpon
  • Sphinn
  • MisterWong
  • MySpace

Tags: , , ,

Both comments and pings are currently closed.

Comments are closed.
Visit our Kitchen-wares section today to find the best and latest kitchen gadgets, utensils, appliances and accessories

Website Navigation

Featured Listing

Cooking Utensils

Many associate Ginsu knives with the product’s k...
Ginsu International Traditions 14-Piece Bakelite K...
Have all your essential kitchen tools in quick rea...