Eggplant with Roasted Red Peppers. Roasted eggplant sautéed in extra virgin olive oil with roasted red peppers, onions, garlic, and fresh mozzarella.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Eggplant with Roasted Red Peppers
- Pre-heat the oven to 400 degrees
Preparing the Eggplant:
- Begin by cleaning the eggplant and removing the ends. Next, cut the eggplant into 1 inch cubes and place in a mixing bowl or plastic bag.
- Next, add ¼ cup extra virgin olive oil, 1 tsp salt, and ¼ tsp or black pepper and mix well. Place the eggplant on a baking sheet and roast at 400 degrees for 25 minutes.
- Remove the eggplant from the oven and set aside.
Preparing the Pasta:
- While the eggplant is roasting, prepare the spaghetti according to the package instructions for al dente pasta. Drain the pasta and set aside.
Bringing the Eggplant with Roasted Red Peppers Together:
- In a large pot or skillet, add ¼ cup extra virgin olive oil and bring to a high heat. Next, add the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the onion and sauté for 2 minutes, mixing occasionally.
- Lower to medium heat, add in the roasted red peppers, roasted eggplant, 1 tsp. salt, and ¼ tsp black pepper and sauté for 2 minutes, mixing occasionally.
- Next, add in the vegetable broth and bring to a simmer.
- Next, add in the spaghetti and cook for 2 minutes, mixing occasionally.
- Finally, turn off the heat, add in the mozzarella, and mix before serving.
How to Serve Eggplant with Roasted Red Peppers
- Mix well to incorporate the fresh mozzarella. Serve the roasted eggplant with roasted red peppers over spaghetti once the mozzarella begins to melt.
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The Recipe
Eggplant with Roasted Red Pepper and Fresh Mozzarella
Ingredients
- 1 large or 2 medium eggplants
- ½ cup extra virgin olive oil
- 2 tsp. salt
- ½ tsp. black pepper
- 1 lb. spaghetti
- 6 gloves of garlic minced
- 1 sweet onion sliced
- 8 oz. roasted red peppers
- ½ cup vegetable broth
- 8 oz. fresh mozzarella cut into ½ inch cubes
Instructions
- Pre-heat the oven to 400 degrees
Preparing the Eggplant:
- Begin by cleaning the eggplant and removing the ends. Next, cut the eggplant into 1 inch cubes and place in a mixing bowl or plastic bag.1 large or 2 medium eggplants
- Next, add ¼ cup extra virgin olive oil, 1 tsp salt, and ¼ tsp or black pepper and mix well. Place the eggplant on a baking sheet and roast at 400 degrees for 25 minutes.½ cup extra virgin olive oil, ½ tsp. black pepper, 2 tsp. salt
- Remove the eggplant from the oven and set aside.
Preparing the Pasta:
- While the eggplant is roasting, prepare the spaghetti according to the package instructions for al dente pasta. Strain the pasta and set aside.1 lb. spaghetti
Bringing it Together:
- In a large pot or skillet, add ¼ cup extra virgin olive oil and bring to a high heat. Next, add the garlic and sauté until golden, about 1-2 minutes.½ cup extra virgin olive oil, 6 gloves of garlic
- Next, add in the onion and sauté for 2 minutes, mixing occasionally. Lower to medium heat, add in the roasted red peppers, roasted eggplant, 1 tsp. salt, and ¼ tsp black pepper and sauté for 2 minutes, mixing occasionally.1 large or 2 medium eggplants, 2 tsp. salt, 1 sweet onion, 8 oz. roasted red peppers, ½ tsp. black pepper
- Next, add in the vegetable broth and bring to a simmer. Next, add in the spaghetti and cook for 2 minutes, mixing occasionally.½ cup vegetable broth, 1 lb. spaghetti
- Finally, turn off the heat, add in the mozzarella, and mix before serving.8 oz. fresh mozzarella
To Serve:
- Mix well to incorporate the fresh mozzarella. Serve once the mozzarella begins to melt.
Invent Your Recipe
Nutrition
Invent Your Recipe:
I really enjoy fresh mozzarella, especially how it melts into the spaghetti when you mix it in. However, pick the cheese you enjoy the most and give it a try. I have made this dish with asiago and sharp provolone before.
You can have fun with the vegetables. Roasted eggplant provides such a wonderful flavor, but you can also use roasted zucchini, broccoli, roasted red peppers, Brussel sprouts, or asparagus. Have some fun and try different combinations.
For more ideas like this eggplant with roasted red peppers dish, check out our vegetarian recipes.
For even more ideas check out our Pinterest page.
