Sicilian Eggplant Topped with Tomato Pepper Medley

I don't love eggplant, unless it's fried and smothered with cheese. (I'm looking at you, eggplant rollatini) But my waistline doesn't love eggplant rollatini. So we compromise - I make healthier eggplant dishes, and my pants still fit without too much wiggling. (You know the pants-dance wiggle.)

This is probably as good as healthy eggplant will taste. This colorful dish has a very fresh flavor thanks to the basil and lemon thyme. If you can find different color tomatoes, this dish will look even more attractive.

Now ideally, I would grill the eggplant for this recipe, but sadly we live in a small apartment with no outdoor space. If you have a grill, please go outside and grill the eggplant. Do it for all of us, the ones living without a grill.

Sicilian Eggplant Topped with Tomato Pepper Medley

Makes 2-4 servings. Total time: 15 minutes.

1 Sicilian eggplant (or any medium size eggplant)
1 plum tomato
10 grape or cherry tomatoes
1 cubanelle pepper (or any sweet pepper with thin flesh), seeds removed
1 garlic clove
1 tablespoon balsamic vinegar
1 handful fresh basil, chopped
1 teaspoon lemon thyme (or regular thyme)
4-5 tablespoons olive oil
Salt & pepper

1.Slice the eggplant into ¼ inch circles - I got seven and a half slices out of mine. Brush with olive oil and season with salt and pepper. Sprinkle thyme all over the eggplant.

2. Cook the eggplant in 2 batches: Heat some olive oil in a large pan, and cook the eggplant about 5 minutes until it softens and browns nicely. If the eggplant absorb all the oil, add a bit more oil. Flip and cook 5 minutes on the other side. Set aside.

3. Slice the long cubanelle pepper into very thin rings. If using a regular bell pepper, just slice into thin 1-2 inch long strips.

Chop plum tomatoes into ½-inch cubes. Cut the cherry or grape tomatoes in half.

4. In a small saucepan, heat 1 tablespoon of olive oil and add the minced garlic. Stir fry for 1 minute. Add the sliced pepper rings. Cook for 3 minutes until the pepper softens. Add the tomatoes, basil, and balsamic vinegar and cook for another 3 minutes. Season with a pinch of salt.

5. To serve, place 2-3 slices of eggplant on a plate. Top with a third of the tomato pepper medley, leaving the juices behind. Season with freshly ground black pepper.

Enjoy! How simple and lovely is that?