Peperonata Of Eggplant With Fresh Thyme Recipe
I made this Peperonata Of Eggplant With Fresh Thyme with eggplant, peppers and tomato and they were all great. Peperonata Of Eggplant With Fresh Thyme does account for a truly delicious recipe. Make it today!
Summary
Ingredients
1 cup (240 ml) diced eggplant
1 cup (240 ml) sliced onion
2 tbs (30 ml) olive oil
1 tbs (15 ml) chopped fresh garlic
1 cup (240 ml) diced red bell peppers
2 cups (480 ml) diced Roma tomatoes
8 pitted olives, kalamata or nicoise, if available
2 tbs (30 ml)
Fresh Thyme, chopped fresh ground black pepper
8 oz (240 g) pasta
Directions
Dice eggplant, lightly salt and place on a paper towel to drain.
In a thick-bottomed saucepan, cook the onions in the olive oil until light brown.
Add the garlic and eggplant and cook for 5 minutes.
Add the peppers and tomatoes and cook for 10 minutes.
Take off the stove and add the olives, chopped fresh thyme and fresh ground black pepper.
In a thick-bottomed saucepan, cook the onions in the olive oil until light brown.
Add the garlic and eggplant and cook for 5 minutes.
Add the peppers and tomatoes and cook for 10 minutes.
Take off the stove and add the olives, chopped fresh thyme and fresh ground black pepper.
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