Fried Eggplant Recipe with Vegetables

Fried Eggplant Recipe with Vegetables

Author: Lauren Prep Time: 10 minutes
Cook Time: 30 minutes Total Time: 40 minutes
Yield: 4 servings Category: Breakfast Cuisine: Mediterranean Diet: Vegan

Ingredients

  • 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

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