Fried Eggplant with Green Peppers & Tomato (Recipe)

Jan 13, 2022

Fried Eggplant with Green Peppers & Tomato (Recipe)

Ingredients

 1 large eggplant, washed, dried, sliced in 1/2″ rounds

 2 large green bell peppers, washed, dried, sliced in 1″- wide strips

 5-6 large slicing tomato, washed, dried, sliced in 1/2″rounds

 5 garlic cloves, thinly sliced

 2 tsp sumac

 2 tbsp white vinegar

 1/2 cup Private Reserve extra virgin olive oil

1/4 cup toasted pine nuts or walnuts (optional)

 1/4 cup toasted pine nuts or walnuts (optional)

 2 tablespoons red wine vinegar

Instructions

 Spread eggplant slices on paper towels and sprinkle generously with salt. Let sit for one hour so that eggplant “sweats out” any bitterness. Pat dry.

 When ready, heat oil on medium-high heat (be sure it’s shimmering but not smoking). Fry green peppers, skin down, until tender and skin turns brown. Remove from heat and place on paper towels to drain. Sprinkle with a little salt and 1/2 tsp of sumac.

 In the same frying pan, now fry eggplant. Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant slices turn a nice golden brown, remove from heat and place on paper towels to drain. Sprinkle with a little salt and 1 tsp sumac.

 If needed, add a tbsp of oil to your frying pan and let heat. Now fry the tomatoes for two minutes then add garlic. Toss together briefly and add 2 tbsp of vinegar, salt and 1/2 tsp sumac. When tomatoes look nicely tender and bright orange in color, turn heat off.

 Begin to assemble the fried vegetables together. First place a bottom layer of eggplants in a serving dish, follow with green peppers and then top with tomatoes. Repeat layers as needed.

Garnish with fresh herbs and nuts, if you desire. Serve with your favorite bread.

Enjoy!!