Fried Eggplant with Vegetables
A delightful dish combining the rich flavors of eggplant and fresh vegetables, perfect as a side or a light main course.
Ingredients
Main Ingredients
- 1.5 lbs eggplants 3 small eggplants, cut into chunks
- 1.5 lbs tomatoes 4 medium-sized, diced
- 1 onion diced
- 1 clove garlic crushed
- 2 large red bell peppers cut into chunks
- 2 carrots grated
- 1.5 TBSP white distilled vinegar
- 1.5 TBSP salt
- 1.5 TBSP granulated sugar
- 1/3 cup olive oil
- 2/3 cup uncooked white rice Jasmine rice or short-grain white rice
- 2 Jalapeno peppers diced
Instructions
Preparation
- Chop the eggplant into bite-sized pieces, dice the tomatoes, bell peppers, and onion, crush the garlic, and grate the carrots.
- Rinse the uncooked rice under cold water to clean it.
Cooking
- In a large, deep skillet, heat the olive oil over medium heat.
- Once hot, add the eggplants, tomatoes, onion, garlic, bell peppers, carrots, and the seasonings (vinegar, salt, sugar, and jalapenos) to the skillet.
- Mix in the uncooked rice. Sauté everything until the vegetables release their liquid and the mixture gets bubbly, about 8 minutes, stirring often.
- Cover the skillet with a lid, lower the heat, and let it simmer for 30 minutes. Stir occasionally.
- The dish can be served warm right from the skillet or cooled and refrigerated as a salad.
Notes
Leftover Fried Eggplant with Vegetables can be stored in an airtight container in the refrigerator for about 3-4 days. To reheat, warm in a skillet over low heat until heated through. Choose firm and fresh eggplants for the best flavor and texture. If you prefer less heat, you can omit the jalapeno peppers. Feel free to add other vegetables like zucchini or squash for a different twist.