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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.

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

Servings
4

Ingredients

  • 1 1/2 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 1/2-inch-wide strips (3 cups)
  • 2 Anaheim chiles, cut into 1/4-inch-wide strips (1 1/2 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

Preparation

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

  • Calories 189
  • Carbohydrate Content 30 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 9 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 17 mg
  • Sugar Content 11 g