Best Eggplant Red Pepper And Mushrooms Recipes

OVEN ROASTED RED BELL PEPPER AND EGGPLANT

Oven Roasted Red Bell Pepper and Eggplant image

Make and share this Oven Roasted Red Bell Pepper and Eggplant recipe from Food.com.

Provided by Girl from India

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 red peppers, destemmed,deseeded and quartered
1 -2 small eggplant, cut into wedges that are around 2.5 cm in length
1 tablespoon olive oil
salt and black pepper (freshly ground if possible)
1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)

Steps:

Preheat the oven to 200C.
Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
Drizzle the oil and sprinkle the seasonings over the vegetables.
Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
Sprinkle the fresh herbs if you are using them.
Serve.

Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2

EGGPLANT AND RED PEPPER BAKE

Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
Brush eggplant slices with olive oil to coat thinly.
Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

EGGPLANT AND ROASTED-PEPPER PASTA

Eggplant and Roasted-Pepper Pasta image

We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

2 medium red bell peppers
2/3 cup extra-virgin olive oil
2 medium eggplants, peeled and cut into 3/4-inch cubes (about 8 cups)
2 cloves garlic, very thinly sliced (1 tablespoon)
Kosher salt and freshly ground pepper
1 teaspoon finely chopped fresh oregano
2 tablespoons red-wine vinegar
1/2 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving
4 ounces fresh mozzarella, torn into bite-size pieces
12 ounces campanelle or other curly pasta

Steps:

Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.