A very easy summer side dish, rich in color and flavor: eggplants and peppers carrettiera style, with crunchy breadcrumbs, garlic, parsley, and chili pepper. A quick and tasty recipe to accompany all the seasonal main dishes, prepared in a pan in just a few minutes. Just sauté the eggplants and peppers separately, toast the bread with the herbs, and combine everything… if you like, you can also add some grated pecorino cheese. Try the recipe because it’s delicious!
Here are more ideas for you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Summer, All Seasons
- Energy 108.53 (Kcal)
- Carbohydrates 18.36 (g) of which sugars 8.80 (g)
- Proteins 3.28 (g)
- Fat 2.91 (g) of which saturated 0.33 (g)of which unsaturated 0.42 (g)
- Fibers 6.30 (g)
- Sodium 237.47 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 eggplant
- 1 bell pepper
- 1 slice homemade bread (crustless)
- 1 clove garlic
- 1 sprig parsley
- 1 pinch chili pepper
- extra virgin olive oil
- salt
Tools
- 2 Pans
- Mixer
- Cutting Board
Preparation
Wash the eggplant and cut it into cubes. Heat a large pan with a drizzle of extra virgin olive oil, add the eggplants, season with salt, and cook over high heat for a few minutes until the cubes are tender and browned on the outside (1).
Clean the bell pepper by removing the seeds and inner filaments, then cut it into strips.
Cook it in a pan, with a drizzle of oil and a pinch of salt, for a few minutes (2), then add it to the eggplants and mix.
Place the torn bread, peeled garlic, and a sprig of parsley in a small mixer. Blend for a few seconds and transfer the mixture to the remaining empty pan.
Add a bit of oil and a pinch of chili pepper, and toast the bread for a few seconds, stirring continuously to prevent burning (3).
Add the breadcrumbs to the vegetables and mix (4). Turn the heat back on and let it flavor over medium heat for 3-4 minutes.
Your eggplants and peppers carrettiera side dish is ready, you can serve it either hot or at room temperature, to accompany all main dishes.
Tips and Notes
You can use only eggplants, only peppers, or add zucchini cubes.
You can use homemade bread, sliced bread, soft bread, or leftover bread you have at home. I don’t recommend packaged breadcrumbs, as they are too finely ground.
You can flavor the breadcrumbs with grated pecorino cheese.
You can also toast the flavored bread in the oven, on a wide baking sheet.
If you want to keep following me
You can find me on Facebook, Instagram and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
