Eggplant, Green Pepper, and Tomato Stir-Fry

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Colorful eggplant, green pepper, and tomato stir-fry in a skillet

With 3 Ingredients, I Prepare a Fantastic Dinner: Eggplants, Green Peppers, and Tomatoes | Only 170 Kcal!

Ingredients

For US Measurement:

  • 2 medium eggplants
  • 2 green bell peppers, diced
  • 4 medium tomatoes, sliced
  • 3 whole garlic cloves
  • Olive oil
  • Salt and pepper to taste

For European Metric:

  • 2 mittelgroße Auberginen
  • 2 grüne Paprika, gewürfelt
  • 4 mittelgroße Tomaten, in Scheiben geschnitten
  • 3 ganze Knoblauchzehen
  • Olivenöl
  • Salz und Pfeffer nach Geschmack

Instructions

  1. Prepare the Eggplants: Start by trimming the ends of the eggplants. Cut each eggplant in half lengthwise and then slice into approximately 1-centimeter thick pieces. Place the slices on a cutting board, seasoning both sides with salt. Allow them to rest for 10 minutes to draw out moisture.

  2. Dry the Eggplants: After 10 minutes, pat the eggplant slices dry with a paper towel on both sides to remove any excess moisture.

  3. Cook the Eggplants: Heat a drizzle of extra virgin olive oil in a non-stick skillet over medium heat. Add the eggplant slices and sauté them until golden brown on both sides. Once done, remove the eggplants from the skillet and set aside.

  4. Sauté the Aromatics: In the same skillet, add another drizzle of olive oil. Toss in the whole garlic cloves and the diced green peppers. Stir them and let them cook for about 5 minutes until they soften.

  5. Add the Tomatoes: Next, incorporate the sliced tomatoes into the skillet. Season with salt and pepper to taste. Cover the skillet with a lid and let it cook for approximately 10 minutes until the tomatoes are tender.

  6. Combine Ingredients: Finally, return the cooked eggplants to the skillet. Cover again and allow them to simmer together for an additional 5 minutes to meld the flavors.

  7. Serve: Once everything is cooked to your liking, remove from heat, plate, and enjoy your delicious eggplant, green pepper, and tomato dish.

Nutritional Information and Time

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Total Time: 45 minutes
  • Calories: Approximately 170 Kcal per serving

Cooking Tips and Tricks

  1. Don’t Rush the Salting Process: Allowing the salted eggplant to rest is crucial as it helps to draw out excess moisture and bitterness, resulting in a better texture after cooking.

  2. Always Use a Non-Stick Skillet: This ensures that the eggplants don’t stick to the pan while cooking and helps achieve the perfect golden-brown finish.

  3. Experiment with Fresh Herbs: Adding fresh basil or parsley while cooking can enhance the dish’s flavor profile and add freshness to the final plate.

Variations

  1. Cheesy Delight: Top the finished dish with crumbled feta cheese or shredded mozzarella before serving for a creamy and savory addition.

  2. Add Chickpeas: For an extra protein boost, add a can of drained chickpeas when you combine the eggplants with the tomato mixture. This turns the recipe into a wholesome, filling meal.

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