Eggplant with Roasted Peppers and Tomatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often more accessible and has a milder flavor.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor.

Preheat oven to 400°F (200°C).

Slice eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant and pat dry with paper towels.

Toss bell peppers with olive oil and roast in the oven for 20-25 minutes until tender and slightly charred.

Sauté onion and garlic in olive oil over medium heat until translucent, about 5 minutes.

Add diced tomatoes, basil, oregano, salt, and black pepper; simmer for 10 minutes.

Stir in roasted peppers and capers; cook for an additional 5 minutes.

Layer eggplant slices in a baking dish, topping with the tomato-pepper mixture and sprinkling with parmesan cheese.

Repeat layers until all ingredients are used, finishing with cheese on top.

Bake in the oven for 25-30 minutes until bubbly and golden.

Let cool for a few minutes before serving, garnished with fresh parsley.

Cooking Techniques

Spice Level:

Allergens