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Eggplant Sauté

Ingredients

  • ¼ cup olive oil
  • 1 medium eggplant peeled, and cut into medium dice
  • 1 yellow onion cut into small dice
  • ½ sweet bell pepper – any color cut into small dice
  • 3 cloves garlic minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • Pinch crushed red pepper
  • 2 tablespoons minced fresh oregano
  • ¼ cup white wine Can sub broth or tomato juice

Instructions

  • Heat a large, deep skillet over medium flame for a minute or two. Pour in the olive oil and warm for another minute.  Stir in the eggplant, onion, and peppers and cook covered until the vegetables are softening, but not quite tender – 5 minutes or so.   Add the garlic, salt, pepper, crushed red pepper, and fresh oregano; cook, stirring, for another couple of minutes or until vegetables are soft.  Pour in the white wine and simmer until the liquid is nearly all absorbed.  Remove from heat and adjust seasonings.  
  • Refrigerate leftovers in a tightly covered dish for three days. Tasty for pasta, rice, or omelets. Do not freeze.

Notes

Copyright Alyce Morgan, 2022. All rights reserved.