nutritional information

Per 1 1/2-cup serving:

  • Calories: 189
  • Protein: 5 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 30 g
  • Cholesterol: 0 mg
  • Sodium: 17 mg
  • Fiber: 9 g
  • Sugar: 11 g
Vegan Gluten-Free

Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs

Roasted Eggplant with Bell Peppers Tomatoes and Herbs

Serves 4

This is a good recipe for showing off the curvaceous shapes of white or Thai eggplants. Globe or Asian eggplants will also work.
  • 1 ½ lb. eggplants, halved, quartered, or cut into large cubes (8 cups)
  • 1 large onion, quartered and thinly sliced (2 cups)
  • 2 yellow, orange, or red bell peppers, cut into ½-inch-wide strips (3 cups)
  • 2 Anaheim chiles, cut into ¼-inch-wide strips (1 ½ cups)
  • 2 Tbs. olive oil
  • 6 cloves garlic, minced (2 Tbs.)
  • 4 plum tomatoes, diced
  • 2 Tbs. chopped Italian parsley
  • 2 tsp. chopped fresh thyme
  • 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.

July/August 2013 p.76

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