Last updated on May 10th, 2018.
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 1/4 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 1/2-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?
What are your favorite healthy eggplant recipes?