Spanish Eggplant Plate Recipe
Braised eggplant with bell peppers, onions, garlic and tomatoes, finished with balsamic and feta, served over rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Rice
Cook the rice according to package instructions and set aside.
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until translucent.
Add Eggplant and Peppers
Stir in the diced eggplant and bell peppers. Cook for about 5-7 minutes, until the vegetables are tender.
Incorporate Tomatoes
Add the chopped tomatoes, balsamic vinegar, salt, and black pepper. Stir well and let it simmer for 15 minutes until the mixture thickens.
Finish with Feta
Remove from heat and stir in crumbled feta cheese.
Serve
Serve the braised eggplant mixture over the cooked rice.
