Fried Eggplant Recipe with Vegetables

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh Same. This fried eggplant with vegetables hits that sweet spot where it looks fancy but cooks like it could nap between steps. Imagine juicy eggplant pieces bathing in tomato, pepper, and carrot company while uncooked rice sneaks in and absorbs the good stuff. Magic, basically.

If you like dishes that cozy up to rice, this one sits comfortably next to my quick veggie fried rice with edamame in the weeknight dinner hall of fame. Grab a skillet, some patience, and maybe a napkin for drool because this is gonna get saucy in the best way.

Why This Recipe is Awesome

First, it is stupidly simple. You chop, toss, simmer, and then act like you spent all day cooking. No one needs to know it took 10 minutes of active work.

Second, it is forgiving. Burned the edges a little No biggie. Under-seasoned it a tad Add a pinch more salt. It works with what you have.

Third, it is versatile. Serve it hot as a main, cool it and call it a salad, or use it as a sandwich filling. Personally I love it with warm pita. FYI this recipe is also a great way to sneak in vegetables when you want to impress someone without trying too hard.

Bold tip Try to resist the urge to stir nonstop during the simmer. Let the rice do its thing.

Also if you are craving something smoky and meaty for a different mood, check out this hearty smoky summer sausage twist for party vibes.

Ingredients You’ll Need

• 1 1/2 lbs eggplants ((3 small eggplants, cut into chunks)) Yes that is a lot of eggplant in the best way.
• 1 1/2 lbs tomatoes ((4 medium-sized, diced)) Use ripe ones for the best flavor.
• 1 onion ((diced)) Yellow or white will do. I am not picky.
• 1 clove garlic ((crushed)) If you love garlic, add two. No shame.
• 2 large red bell peppers ((cut into chunks)) They add sweet crunch and color.
• 2 carrots ((grated)) Bonus points if you use a peeler and pretend it is a culinary show.
• 1 1/2 TBSP white distilled vinegar Keeps things bright and tangy.
• 1 1/2 TBSP salt Yes really that much for this volume of veg.
• 1 1/2 TBSP granulated sugar Balances the acidity from tomatoes and vinegar.
• 1/3 cup olive oil Use decent oil; it matters.
• 2/3 cup uncooked white rice ((Jasmine rice or short-grain white rice)) This rice will plump up in the stew.
• 2 Jalapeno peppers ((diced)) Keep seeds if you want brave heat, remove for mild.

Chef honesty You do not need fancy equipment. A large deep skillet and a lid are the real VIPs here.

Step-by-Step Instructions

1. Prepare the vegetables Chop the eggplant into bite sized pieces, dice the tomatoes, bell peppers, and onion, crush the garlic, and grate the carrots. Get everything ready on the counter so you do not panic midcook.
2. Wash the rice Rinse and drain the uncooked rice until the water runs clearer. This removes excess starch and keeps the grains from getting gluey.
3. Heat the skillet Heat a large deep skillet over medium heat. Once hot, add the olive oil. Swirl it so the whole pan gets a cozy oil blanket.
4. Add everything to the pan Add all the remaining ingredients eggplants, tomatoes, onion, garlic, bell peppers, carrots, seasonings, hot pepper, and uncooked rice directly into the skillet. Yes toss the rice in raw. It will cook in the sauce.
5. Sauté until bubbly Saute the mixture until the vegetables release liquid and the mixture gets bubbly about 8 minutes Stir often so nothing sticks and the flavors start mingling. Do not rush this step the bubbling is when everything becomes friends.
6. Cover and simmer Then cover the skillet with a lid and reduce the heat to low. Simmer and braise over low heat for 30 minutes, stirring occasionally. Let the rice absorb the juices and the eggplant fall tender.
7. Taste and adjust After 30 minutes taste for salt, heat, and balance Adjust salt or vinegar if it needs a brightness lift. If it feels too acidic add a pinch more sugar.
8. Serve Serve this eggplant dish warm out of the skillet, or cool and refrigerate as a salad. It keeps well and actually tastes great a day later.

Common Mistakes to Avoid

• Not prepping everything before you start That pan waits for no one. Prep first, panic less later.
• Skipping the rice rinse You will end up with mushy rice and regret. Rinse it.
• Cranking the heat during simmer Heat does not equal speed here. Turn it down and let it gently do its magic.
• Overcrowding tiny pans This recipe needs space. Use a large deep skillet. Otherwise you steam instead of sauté.
• Forgetting to taste You are cooking not reading a script. Taste and tweak as you go.

Alternatives & Substitutions

• No jalapeno Swap for red pepper flakes or a diced poblano if you want less bite. Poblano gives a smoky vibe.
• Out of jasmine or short grain rice Try long grain white but expect a slightly different texture. I prefer jasmine for fragrance.
• Want it oil free Use a splash of vegetable broth to prevent sticking and sauté in the pan with less oil. It will be slightly different but still tasty.
• No fresh tomatoes Use a can of diced tomatoes if you are in a pinch Drain lightly to avoid excess liquid.
• Need it meaty Add cooked chickpeas or cubed tofu for protein I think chickpeas add a nice nutty contrast.

Personal note If you are feeling wild swap grated carrot for a handful of frozen peas at the end for a pop of color I like options.

Here is another quick meal idea that plays well with this dish and saves you from reaching for takeout Try this cheesy spicy quesadilla copycat when you want to pair something crisp with your eggplant for a full spread.

FAQ

Q Do I have to use white rice Why not brown rice Well you can use brown but it changes the cooking time and texture Brown rice needs longer and more liquid so only use it if you like fussing a bit.
Q Can I make this gluten free Is that even a thing with these ingredients Yes this whole recipe is naturally gluten free as long as your seasonings are GF. No sneaky wheat here.
Q Can I roast the eggplant first for extra flavor Do I have to No you do not have to but roasting gives caramelized flavor If you have time roast at 425 degrees for 20 minutes and then add to the pan near the end.
Q Will this be super spicy with jalapenos Am I signing up for regret That depends on your bravery level Keep seeds out for mild leave them in for kick You can always stir in hot sauce later.
Q Can I double this recipe and freeze leftovers Yes double away It reheats well from frozen or fridge I like to thaw slowly in the fridge overnight then reheat gently on the stove.
Q Is this suitable for meal prep Can I eat it cold Absolutely pack it in containers and take it to work or school It is even better on day two cold as a sort of salad

Final Thoughts

You did it You made a colorful, cozy bowl that feels like you put in effort even if you barely did. This recipe rewards patience more than skill so relax and enjoy the process. Serve it over greens, in a wrap, or straight out of the skillet while you defend your choice to skip salad dressing.

Bold reminder Leftovers are your friend. Make extra and high five yourself tomorrow when lunch is already solved.

Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you want another take on fried eggplant that leans into green peppers and tomatoes, check out this Vegan Fried Eggplant Recipe with Green Peppers and Tomatoes for more inspiration and a slightly different flavor profile.

Fried Eggplant with Vegetables

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A quick and flavorful dish featuring eggplants, fresh vegetables, and rice simmered to perfection.

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs eggplants, cut into chunks
• 1 1/2 lbs tomatoes, diced
• 1 onion, diced
• 1 clove garlic, crushed
• 2 large red bell peppers, cut into chunks
• 2 carrots, grated
• 1 1/2 TBSP white distilled vinegar
• 1 1/2 TBSP salt
• 1 1/2 TBSP granulated sugar
• 1/3 cup olive oil
• 2/3 cup uncooked white rice (Jasmine or short-grain)
• 2 Jalapeno peppers, diced

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Instructions

1. Prepare the vegetables: Chop the eggplant, dice the tomatoes, bell peppers, and onion, crush the garlic, and grate the carrots.
2. Wash the rice: Rinse and drain the uncooked rice until the water runs clearer.
3. Heat the skillet: Heat a large deep skillet over medium heat and add the olive oil.
4. Add everything to the pan: Combine all ingredients including eggplants, tomatoes, onion, garlic, bell peppers, carrots, seasonings, hot pepper, and uncooked rice directly into the skillet.
5. Sauté until bubbly: Cook until the mixture gets bubbly, about 8 minutes, stirring often.
6. Cover and simmer: Cover the skillet and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
7. Taste and adjust: After simmering, taste for salt and acidity, adjusting as needed.
8. Serve: Serve warm directly from the skillet or cool for use as a salad.

Notes

Serve warm or cold, and it’s great for meal prep. Leftovers taste even better the next day.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg

Keywords: eggplant, vegetarian, quick meal, healthy, Mediterranean