Warm Eggplant Tomato Salad

Warm Eggplant Tomato Salad


11 people made this

This incredible concoction of roasted capsicum, eggplant and tomatoes is simmered with cayenne and tomato purée. It can be spooned onto a bed of wild rocket and spinach, tossed into hot pasta, or spread on toasted baguette slices.

Chaya Dombey

Serves: 5 

  • 1 green capsicum
  • 1 large red capsicum
  • 7 tomatoes
  • 1 eggplant
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 2 tablespoons tomato purée
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Roast the capsicums over your stove top gas burners, or under the grill, until skin turns evenly black. Immediately place in a plastic bag and let cool.
  2. Prepare the tomatoes by cutting a cross into the bottom of each and drop in boiling water for 1 minute. Plunge into cold water and let cool.
  3. Cut the eggplant into small strips and sauté in oil until eggplant begins to brown, 6 to 8 minutes. Once the eggplant is soft, add garlic.
  4. Rinse the capsicums under cold water and remove the burnt skin and seeds. Cut into small strips and add to eggplant.
  5. Peel cooled tomatoes, chop and add to eggplant mixture. Add tomato purée, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 20 minutes.

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