Eggplants and peppers in a pan are a tasty side dish made from summer vegetables, very easy and quick to prepare.
Perfect to accompany any type of dish, meat or fish, they are excellent enjoyed with good rustic bread, simple to prepare in a short time and with few ingredients.
Read how to make eggplants and peppers in a pan with the easy vegetarian recipe you find below, as usual, immediately after the photo 😉
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 eggplant (large or two small)
- 1 red bell pepper (large)
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
Preparation of the eggplants and peppers in a pan
Wash the eggplants, remove the stem and the tip and cut them into slices, then cut each slice into strips.
Wash the bell pepper, remove the stem, seeds and membranes and cut it into strips as well.
Peel the garlic.
In a large pan pour plenty of extra virgin olive oil and brown the garlic clove in it.
Add the bell pepper strips, stir to season them and add the eggplant strips.
Stir constantly, cooking everything over medium-high heat for about fifteen minutes, until your vegetables have softened: at first the eggplants will absorb the oil, but as they cook they will release it back into the dish.
Adjust with salt and sprinkle with chopped parsley, mix well and serve your eggplants and peppers in a pan.
Notes
If you are also looking for other easy and tasty side dish recipes click HERE.
Discover all Chez Bibia’s easy and tasty summer recipes by clicking HERE.
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