Eggplant Provencale
Eggplant Provencale is an moderately easy dinner. Made with 3 1/2 to 4 c. eggplant, peeled and diced, 1 1/2 tbsp. salt, 1 onion, sliced thin, 1 green pepper, sliced thin and 1/2 c. marinara sauce (canned), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Macerate eggplant with salt for about 30 minutes to remove liquid and soften.
Drain.
Saute in a film of olive oil, green pepper and onion; don't brown.
Set aside.
Dry eggplant on paper towels and saute in film of olive oil, 2 to 4 minutes, to brown. Add onion, pepper and remaining ingredients to eggplant.
Cook down to thicken.
Serve as a vegetable or over cooked pasta.
π· Perfect Pairings
Complete your meal with these
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