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Author Notes: I wasn’t sure what to call this dish. It’s based on a recipe called “Spicy Eggplant Relish” from the Moosewood Cookbook but I’m not entirely sure mine was very relish-like. I made a few other adjustments like cooking my peppers and adding fresh tomatoes and herbs and more spices.
I could see it topping off a rice dish, or dipping some pita in it. It can also be eaten on its own as a side or over a bed of greens, with an extra drizzle of olive oil. —leah.vandeveldt
Serves 4 as a side
- 3 tablespoons olive oil, divided
- 1 large eggplant
- 1 small red onion, diced
- 2 cloves garlic, finely chopped
- 1 small-medium green pepper
- 1/2 teaspoon smokey paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/3 cup mix of fresh parsley and basil, chopped
- 10 cherry tomatoes, halved or quartered
- salt & pepper
- Heat one tablespoon olive oil in a large pan over a medium high beat. Add onions and garlic and cook for about 2-3 minutes.
- Add another tablespoon of olive oil and the eggplant. Cook for 5 minutes.
- Add paprika, cumin, cayenne, salt and pepper to taste and stir well.
- Add a tablespoon of water, reduce heat to medium-low and cover the pan to cook for another 10 minutes. After this your eggplant should be soft (cook covered for a few more minutes if not.) Remove from pan and set aside.
- In the same pan heat your last tablespoon of olive oil and cook green pepper over a medium high heat for 3-4 minutes, until slightly tender. Add to the eggplant mixture and allow to cool at room temperature or in the fridge.
- Once cooled add diced tomatoes, half of the fresh herbs, salt and pepper to taste and mix well. Top with the remaining herbs. Serve chilled or at room temperature in a pita, over salad greens, on crackers, etc.