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If you enjoy eggplants as much as we do, then our eggplants in tomato and bell pepper sauce recipe is a must-try for you. Tender eggplant slices, bathed in a luscious tomato sauce infused with the sweetness of bell peppers create a harmonious blend of savory goodness. Topped with fresh parsley and served on fresh bread, it’s a tasty combo that will satisfy your cravings and leave you wanting more.
Serves: 4
Cook time: 1 h
Difficulty: medium
Ingredients
- 3 eggplants
- 5 bell peppers
- 3 shallots
- 2 cups tomatoes sauce
- Olive oil
- Parsley
Step-by-step
1
Slice the eggplants into approximately 5mm thick slices. Season the slices with salt and black pepper on both sides. Place the seasoned slices on a baking pan and brush them with olive oil.
2
Preheat the oven to 400°F (200°C). Cook the seasoned eggplant slices in the preheated oven for 15 minutes.
3
While the eggplants are in the oven, mince the bell pepper in a food processor at medium speed for 5-10 seconds.
4
In a large skillet, sauté the sliced shallots in a bit of olive oil for approximately 3 minutes. Add the minced bell pepper to the skillet and continue stirring for another 5 minutes at a medium-high heat.
5
Add the tomato sauce to the skillet with the sautéed shallots and bell pepper. Season the sauce to taste and simmer at a medium to low heat for 5 minutes.
Note: If your tomato sauce is too thick, add half cup of water directly to the skillet to thin it out, then bring it to simmer.
6
Once the eggplant slices are cooked, add them to the skillet with the tomato sauce mixture. Cover the skillet and let the dish simmer on low heat for 15 minutes, until flavors meld together.
7
Garnish the dish with chopped parsley. Serve the warm eggplant dish on fresh, sliced bread.
Flavorjazz 
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