Spicy Eggplant Recipe

Prepare vegetables

Trim stem off eggplant and cut into 1-inch cubes. Core and seed the bell peppers and cut into 1-inch pieces. Peel and thinly slice the onion. Smash and finely mince the garlic cloves. If using cilantro/parsley, chop and set aside.

Salt eggplant (optional to remove bitterness): place cubed eggplant in a colander, sprinkle with 1/2 teaspoon salt, toss and let sit 15 minutes, then pat dry with paper towels.

Sear eggplant

Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat until shimmering. Add the eggplant in a single layer (work in batches if necessary) and cook without stirring for 3–4 minutes to brown one side. Stir and continue to cook 3–4 minutes until softened and lightly browned. Transfer eggplant to a plate and reserve.

Soften aromatics and peppers

Add the remaining 1 tablespoon olive oil to the same pan. Reduce heat to medium. Add the sliced onion and cook 3–4 minutes until translucent. Add the bell peppers and cook another 4–5 minutes until they begin to soften. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Build the sauce

Stir in the chili paste, tomato paste (if using), soy sauce, rice vinegar, brown sugar, smoked paprika, and ground cumin. Pour in 60 ml water and stir to combine, scraping any browned bits from the pan. Taste and adjust seasoning with salt and black pepper.

Combine and finish

Return the browned eggplant to the pan and toss gently to coat with the sauce. Reduce heat to medium-low, cover, and simmer 4–6 minutes until eggplant is fully tender and the sauce has thickened slightly. If the mixture becomes too dry, add another 1–2 tablespoons of water. Remove from heat and stir in chopped cilantro or parsley if using.

Transfer to a serving dish and serve hot as a side or over steamed rice or noodles. Adjust heat with extra chili paste or a squeeze of lime if desired.