Best Braised Eggplant And Peppers Recipes

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SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATOES



Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes image

Provided by Bruce Aidells

Categories     Tomato     Braise     High Fiber     Father's Day     Dinner     Ground Lamb     Cornmeal     Eggplant     Bell Pepper     White Wine     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 26

Lamb patties:
1/2 cup fresh breadcrumbs (from crustless French bread ground in processor)
1/4 cup water
1 1/4 pounds ground lamb
1/2 cup finely grated pecorino cheese
1 large egg, beaten to blend
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh marjoram
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
Eggplant mixture:
1 large eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes
6 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
1 cup finely chopped onion
1 1/3 cups dry white wine
3 large garlic cloves, minced
2 cups chopped seeded peeled red heirloom tomatoes
2 teaspoons chopped fresh marjoram
Polenta:
4 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)*
Grated pecorino cheese

Steps:

  • For lamb patties:
  • Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
  • For eggplant mixture:
  • Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
  • Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
  • Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
  • Polenta:
  • Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer until polenta is very thick, whisking often, about 20 minutes.
  • Spoon polenta into shallow bowls. Top with lamb and vegetables. Sprinkle with pecorino cheese.
  • Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATO



Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato image

Make and share this Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup fresh breadcrumb
1/4 cup water
1 1/4 lbs ground lamb
1/2 cup finely grated pecorino cheese
1 large egg, beaten to blend
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh marjoram
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large eggplant, unpeeled, cut into 1-inch cubes (1 to 1 1/4 pounds)
6 tablespoons extra-virgin olive oil, divided
coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
1 cup finely chopped onion
1 1/3 cups dry white wine
3 large garlic cloves, minced
2 cups chopped seeded peeled red heirloom tomatoes
2 teaspoons chopped fresh marjoram

Steps:

  • For lamb patties:.
  • Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
  • For eggplant mixture:.
  • Preheat oven to 350°F Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
  • Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
  • Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.

Nutrition Facts : Calories 531.7, Fat 37.4, SaturatedFat 11.9, Cholesterol 104.2, Sodium 433.9, Carbohydrate 20.6, Fiber 5.3, Sugar 7.2, Protein 20.1

BRAISED EGGPLANT AND PEPPERS



Braised Eggplant and Peppers image

Top toast points with this for an appetizer, or serve it as an accompaniment to grilled lamb, fish or chicken.

Yield 6 Appetizer or side dish servings

Number Of Ingredients 10

4 tablespoons olive oil
1 1-pound unpeeled eggplant, cut into 3/4-inch cubes
2 onions, halved, thinly sliced
5 garlic cloves, minced
2 red bell peppers, cored, cut into 1/2-inch strips
3/4 teaspoon ground turmeric
1 1/2 cups diced canned tomatoes with juices
Pinch of sugar
2 tablespoons fresh lemon juice
1 tablespoons chopped fresh cilantro

Steps:

  • Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and sauté until golden, about 5 minutes. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and sauté until onions are tender and golden, about 6 minutes.
  • Add bell peppers and 3/4 teaspoon turmeric to skillet and sauté until peppers are almost tender, about 6 minutes.
  • Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer. Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.) Sprinkle with cilantro.

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