Description
Roasted eggplant and sweet peppers simmered into a vibrant sauce. Perfect over polenta or grains.
Ingredients
Scale
- 1 tablespoon (15 ml) olive oil
- 1 medium eggplant
- 2 Divine Flavor bell peppers
- 3 cloves garlic
- 1 teaspoon paprika
- 1 tablespoon (15 ml) balsamic vinegar
- Salt
- pepper
Instructions
- Preheat your broiler.
- Wash eggplant and slice into 1/4-inch thick rounds. Lay slices on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture; then wipe dry.
- Line a baking sheet with foil and coat with non-stick oil spray.
- Arrange eggplant in a single layer on the baking sheet. Broil in batches, for 4–5 minutes per side, until lightly browned.
- Pile the cooked eggplant in foil, set aside for a few minutes, then open, air out, and peel off the skin.
- Heat a large sauté pan with 1 tablespoon olive oil over low-medium heat.
- Add garlic and red pepper; cook until softened, about 5 minutes.
- Increase heat to medium; add eggplant flesh, tomato paste, paprika, salt, pepper, and 1–2 tablespoons water. Cook for 2 minutes, then remove from heat.
- Taste and adjust seasonings.
- Blend the mixture using an immersion blender or food processor.
- Add chickpeas, pickled onions, cooked grains, and greens to serve.
Notes
- For a smoother sauce, remove the eggplant seeds before roasting.
- If you don’t have an immersion blender, a regular blender works well; just be careful blending hot liquids.
- Roasted red peppers from a jar can be substituted for fresh peppers for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
- Cholesterol: 0