Our summer garden is peaking, with loads of tomatoes coming in every day, which means tomatoes for breakfast, lunch, and dinner. Not that we mind, we want to enjoy them while they are fresh and have the best flavor.

I introduced my guys to more Middle Eastern food with this dish adapted from Cooking Light, a salad or vegetable side dish with eggplant, roasted peppers, and a fresh and slightly spicy tomato sauce. The blend of flavors is fabulous, and it’s traditionally served with fresh flatbread, though it also goes well with rice or lentils for a gluten-free dish. I can even make a meal of this for a light vegan lunch.

The peppers are best when freshly roasted, but for a time saver I make a batch of them and keep them in the refrigerator in olive oil, then just pull out what I need. You can also use canned roasted peppers in a pinch.

📖 Recipe

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Middle Eastern Eggplant and Tomato Salad

Adapted from Cooking Light.

Prep Time15

Cook Time35

Total Time50

Course: Salad, Vegetable

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Keyword: eggplant, peppers, tomatoes

Servings:

Calories: 113kcal

Author: Andrea Meyers

Equipment

blender
large saucpan

Ingredients

2 medium red bell peppers, roasted
1 medium tomato (peeled and seeded)
3 tablespoons no-salt-added tomato paste
2 tablespoons water
½ teaspoon sea salt (divided)
1 dash ground red pepper
3 garlic cloves (thinly sliced)
¼ cup olive oil
1 pound eggplant (cut into 1-inch cubes)
¼ teaspoon freshly ground black pepper

US Customary - Metric

Preparation

In the blender, puree the tomato. Add the tomato past, 2 tablespoons water, ¼ teaspoon sea salt, ground red pepper, and garlic. Blend until smooth.
Heat the oil in the saucepan over medium heat. Add the eggplant and cook until tender, about 30 minutes, stirring frequently. Stir in the chopped roasted pepper and the tomato sauce. Cover and cook 5 minutes. Stir in the remaining salt and pepper.