One of my favorite recipes for wings is this one. Spoon the leftover sauce over the white rice before serving. Please give it a go and let me know what you think.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 55 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 large eggplant, cut into chunks
- 1 large orange bell pepper, cut into chunks
- 1 large tomato, sliced
- 2 cloves garlic, minced, or more to taste
- 1 tablespoon minced parsley, or to taste
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
- Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
- Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
- Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
- You can substitute cilantro or dill for parsley, if you like.
- You can make this salad a day ahead and refrigerate it, since the flavor is even better the next day.
Reviews
Absolutely delicious I also added mushrooms.
Really good recipe. I only used 1/3 of canned tomato. 4 garlic big cloves. 2 yellow pepper and 2 orange pepper. I baked at 325 for 25 minutes after cooking for 10 minutes on the stove top. Also, I used tons of parsley, like 1/2 cup.
Would be even better with some toasted pine nuts sprinkled on top! Perfect lunch for a snowy day in Colorodo!
I loved it twice. First day I ate it warm. Second day I had it cold with yoghurt-garlic sauce on top, and a few roasted almond shavings. I also added zucchini to the veggies.
WOW – made this and wifey loved it – did not add garlic bulb but garlic salt ! had onion, peppers and added TOFU diced as well. wonderful texture with the egg plant and topped with non dairy mozzarella . then baked 30 minutes also.. WOW
Very good recipe. I added mushrooms .
Absolutely delicious and very easy. I added Kalamata olives and feta cheese to mine the day after and served it with roasted pork. Love it!
Instead of serving it cold I served it hot. I put pasta on top added ricotta cheese and bake for 30 minutes. Added Marinara and made my own version of eggplant Parmesan. Potluck delicious
Quick, easy and delicious! I sprinkled Parmesan cheese on top and added yellow bell pepper as well.
I substituted 1 tsp dried dill for the parsley, and skipped the cooling down part after sampling it fresh out of the oven (and it didn’t take very long to cool down to edible temperature). It tasted great by itself or topped with parmesan cheese.
Excellent eggplant dish! Good hot or cold. I used multi colored peppers and a can of diced tomatoes rather than fresh. I also added a can of drained chickpeas, oregano and basil.
I love the vegetables in this recipe and it’s pretty simple to make but the end result is watery and not crispy. I’m sure it’s something I may have done wrong but I won’t make this recipe again.
I made it quickly in one pan and it was delicious!
Add a zucchini and bay leaf and it’s ratatouille!