Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs Recipe | Vegetarian Times Skip to main content

Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs

This is a good recipe for showing off the curvaceous shapes of white or Thai eggplants. Globe or Asian eggplants will also work.



Ingredient Line: 
1 ½ lb. eggplants, halved, quartered, or cut into large cubes (8 cups)
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1 large onion, quartered and thinly sliced (2 cups)
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2 yellow, orange, or red bell peppers, cut into ½-inch-wide strips (3 cups)
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2 Anaheim chiles, cut into ¼-inch-wide strips (1 ½ cups)
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2 Tbs. olive oil
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6 cloves garlic, minced (2 Tbs.)
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4 plum tomatoes, diced
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2 Tbs. chopped Italian parsley
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2 tsp. chopped fresh thyme
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2 tsp. chopped fresh tarragon


1. Preheat oven to 400°F.

2. Toss together eggplants, onion, bell peppers, chiles, and oil in roasting pan. Season with salt and pepper, if desired, and roast 35 minutes. Stir in garlic, and roast 5 minutes more. Stir in tomatoes, and roast 15 to 20 minutes more, stirring every 10 minutes, or until eggplants are very tender. Stir in parsley, thyme, and tarragon.

Nutrition Information: 

5 g
Total Fat: 
8 g
Saturated Fat: 
1 g
30 g
0 mg
17 mg
9 g
11 g
Serves 4

Comments on this Recipe

I would like a vegan version of the June 2015 recipe page 49 for Butternut Squash and Greens Kuku. Also same issue, page 80 Mark Reinfeld's recipe for his fig and fennel raw dessert with cacao nibs and walnuts. Thanks you ever so much for all the great issues of Vegetarian Times. I love the magazine and use the recipes all the time. Please more vegan options.

I agree with comment below. More vegan recipes please.