Easy Eggplant Peppers And Tomatoes – 30-Minute One-Pan

This Eggplant Peppers And Tomatoes recipe is a celebration of summer vegetables, slowly simmered into a rich, savory medley. It's a versatile dish that works as a main course with crusty bread, a side dish alongside grilled chicken or fish, or even a topping for pasta or polenta.

Inspired by the flavors of Southern Italy, this one-pan wonder is simple yet packed with umami. The eggplant becomes creamy, the peppers soften to sweetness, and the tomatoes break down into a luscious sauce, all infused with garlic, basil, and a touch of red pepper flakes.

Whether you're looking for a meatless Monday meal or a vibrant side to impress guests, this recipe delivers on taste and nutrition. Plus, it's naturally vegan and gluten-free.

About the Ingredients

2 medium eggplants (about 1.5 lbs / 680g), cut into 1-inch cubes

Choose firm, glossy eggplants. If you have time, salt the cubes for 30 minutes to draw out bitterness, but it's not necessary for this recipe.

3 tablespoons olive oil, divided

Use a good quality extra-virgin olive oil for best flavor. You can also use avocado oil for a higher smoke point.

2 bell peppers (any color), seeded and sliced into strips

Red, yellow, or orange peppers are sweeter; green peppers are more bitter. Mix colors for a vibrant dish.

1 medium onion, thinly sliced

Yellow or sweet onion works well. Shallots can be substituted for a milder flavor.

4 cloves garlic, minced

Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder, but fresh adds more depth.

1 can (14.5 oz / 411g) diced tomatoes, with juices

Fire-roasted diced tomatoes add a smoky note. You can also use fresh tomatoes when in season, about 3 cups chopped.

1 teaspoon dried oregano

Dried oregano is classic. Fresh oregano can be used, but add it at the end to preserve its flavor.

1/2 teaspoon red pepper flakes (optional)

Adjust to taste. Omit for a milder dish or add more for extra heat.

1 teaspoon salt, plus more to taste

Use kosher or sea salt. Adjust according to your preference.

1/2 teaspoon black pepper

Freshly ground black pepper is always better.

1/4 cup fresh basil leaves, chopped

Fresh basil is key. If you don't have it, use 1 tablespoon dried basil, but add it earlier.

Tips & Tricks

• Don't overcrowd the pan when browning eggplant. Work in batches to ensure even browning and prevent steaming.
• If the eggplant absorbs too much oil, add a splash of water or vegetable broth to the pan to keep it from sticking.
• Taste and adjust seasoning before serving. The sweetness of peppers and acidity of tomatoes can vary.

Step-by-Step Instructions

1. Prep Vegetables

Cut the eggplant into 1-inch cubes. Slice the peppers and onion. Mince the garlic. Chop the basil. Set aside.

2. Brown the Eggplant

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the eggplant cubes in a single layer (work in batches if needed). Cook for 5-7 minutes, stirring occasionally, until golden brown on all sides. Transfer to a plate and set aside.

3. Sauté Aromatics

In the same skillet, reduce heat to medium (about 325°F / 165°C) and add the remaining 1 tablespoon olive oil. Add the sliced peppers and onion. Cook for 5-6 minutes, stirring frequently, until they begin to soften and turn translucent.

4. Add Garlic and Spices

Stir in the minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.

5. Combine Tomatoes and Eggplant

Pour in the diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pan. Add the browned eggplant back to the skillet. Stir to combine.

6. Simmer Until Thickened

Bring the mixture to a gentle simmer. Reduce heat to low (about 250°F / 120°C), cover, and let it cook for 15-20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened slightly. The vegetables should be soft but not mushy.

7. Finish with Basil

Remove from heat and stir in the fresh chopped basil. Taste and adjust seasoning with more salt and pepper if needed.

8. Serve and Enjoy

Serve hot as a main dish with crusty bread, over pasta, or as a side. Garnish with extra basil if desired.

Delicious Variations

Add protein

Stir in 1 cup of cooked chickpeas or white beans during the last 5 minutes for extra heartiness.

Cheesy twist

Sprinkle with feta or mozzarella cheese before serving and broil for 2-3 minutes until melted.

Herb swap

Replace basil with fresh parsley or mint for a different flavor profile.

How to Store Eggplant Peppers And Tomatoes

Frequently Asked Questions

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Eggplant Peppers And Tomatoes

This rustic Italian-inspired dish combines tender eggplant, sweet peppers, and juicy tomatoes in a garlicky herb sauce. Ready in 30 minutes, it's perfect for a healthy weeknight dinner.

★★★★½ 4.8 (237 ratings)

15 minPrep time25 minCook time6Servings185 kcalCalories

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🧂 Ingredients

• 2 medium eggplants (about 1.5 lbs / 680g), cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 2 bell peppers (any color), seeded and sliced into strips
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 can (14.5 oz / 411g) diced tomatoes, with juices
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped

📋 Instructions

1. 1Prep Vegetables — Cut the eggplant into 1-inch cubes. Slice the peppers and onion. Mince the garlic. Chop the basil. Set aside.
2. 2Brown the Eggplant — Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the eggplant cubes in a single layer (work in batches if needed). Cook for 5-7 minutes, stirring occasionally, until golden brown on all sides. Transfer to a plate and set aside.
3. 3Sauté Aromatics — In the same skillet, reduce heat to medium (about 325°F / 165°C) and add the remaining 1 tablespoon olive oil. Add the sliced peppers and onion. Cook for 5-6 minutes, stirring frequently, until they begin to soften and turn translucent.
4. 4Add Garlic and Spices — Stir in the minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
5. 5Combine Tomatoes and Eggplant — Pour in the diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pan. Add the browned eggplant back to the skillet. Stir to combine.
6. 6Simmer Until Thickened — Bring the mixture to a gentle simmer. Reduce heat to low (about 250°F / 120°C), cover, and let it cook for 15-20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened slightly. The vegetables should be soft but not mushy.
7. 7Finish with Basil — Remove from heat and stir in the fresh chopped basil. Taste and adjust seasoning with more salt and pepper if needed.
8. 8Serve and Enjoy — Serve hot as a main dish with crusty bread, over pasta, or as a side. Garnish with extra basil if desired.

👨‍🍳 Chef's Note: This dish is a fantastic way to use up summer vegetables. Feel free to add zucchini or mushrooms for extra veggies.

Servings: 6

Cuisine: Italian-inspired

Course: Side Dish

Nutrition (per serving): 185 kcal · 4g protein · 24g carbs · 10g fat