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Roasted Mediterranean Eggplant: A Flavorful & Easy Recipe

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Flavorful roasted eggplant with bell peppers, onions, tomatoes, olives, and capers in a Mediterranean-inspired sauce. Perfect as a side dish, appetizer, or vegetarian main course.

Ingredients

Scale
  • 2 large eggplants, about 1 pound each
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup capers, drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Feta cheese, crumbled (for serving, optional)
  • Crusty bread, for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare Eggplant: Wash, trim, and cut eggplants into 1-inch cubes (recommended) or 1/2-inch thick planks.
  3. Salt Eggplant (Optional): Place eggplant in a colander, sprinkle with salt, toss, and let sit for 30 minutes to draw out moisture.
  4. Rinse and Dry: Rinse eggplant thoroughly under cold water to remove salt. Pat dry with paper towels.
  5. Toss with Oil and Seasonings: In a bowl, toss eggplant with 1/4 cup olive oil, salt, and pepper.
  6. Arrange on Baking Sheet: Spread eggplant in a single layer on a baking sheet. Avoid overcrowding.
  7. Roast Eggplant: Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
  8. Prepare Vegetables: Chop bell peppers and red onion. Mince garlic.
  9. Sauté Vegetables: In a large skillet or Dutch oven, heat olive oil over medium heat. Add bell peppers and red onion. Sauté for 5-7 minutes until softened.
  10. Add Garlic and Tomatoes: Add minced garlic and sauté for 1 minute until fragrant. Add diced tomatoes (undrained).
  11. Simmer Sauce: Bring sauce to a simmer and cook for 10-15 minutes, until thickened slightly. Stir occasionally.
  12. Add Roasted Eggplant: Add roasted eggplant to the skillet with the tomato sauce. Stir gently.
  13. Add Olives, Capers, and Herbs: Add Kalamata olives, capers, parsley, and basil to the skillet. Stir to combine.
  14. Season: Add red wine vinegar, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
  15. Simmer: Reduce heat to low and simmer for 5-10 minutes to meld flavors. Stir occasionally.
  16. Taste and Adjust: Taste and adjust seasonings as needed.
  17. Serve: Serve warm, garnished with crumbled feta cheese (if desired) and a drizzle of olive oil. Serve with crusty bread for dipping.

Notes

  • Salting the Eggplant: This step helps to draw out excess moisture and bitterness.
  • Roasting vs. Sautéing: Roasting provides a better texture and flavor than sautéing.
  • Fresh Herbs: Fresh herbs add a bright and vibrant flavor.
  • Simmering: Simmering allows the flavors to meld together.
  • Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.
  • Vegan Option: Omit the feta cheese.
  • Variations: Add other vegetables like zucchini or mushrooms. Use different herbs. Add protein like chickpeas.

Find it online: https://mmmflavors.com/roasted-mediterranean-eggplant/