Warm Eggplant Tomato Salad

    Warm Eggplant Tomato Salad

    Recipe Picture:Warm Eggplant Tomato Salad
    2

    Warm Eggplant Tomato Salad

    (11)
    1hour5min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (7)

    by
    49

    This was very tasty. I didn't use the tomato paste as I didn't have that much liquid from the tomatoes in the first place and I couldn't bear the thought of mixing canned paste with my fresh-from-the-garden veggies! Something I do first with my eggplant always is salt it. Slice it 1/4 inch thick, layer it in a dish, sprinkling each layer with salt. Put a plate over it and weigh it down. Let it sit for at least 1 hour. Then rinse and pat dry and continue with your recipe. This will take out some of the bitterness and make it less spongy. That way when you put it in your oil to saute it doesn't soak it all up in 2 seconds flat.  -  23 Aug 2001  (Review from Allrecipes USA and Canada)

    by
    25

    I am new to eggplant and this was my first recipe to try it....and it was GREAT! Really like the texture of the eggplant, too.  -  18 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    23

    The prep time on this recipe is especially long but definitely worth it with the finished product! Full of flavor, everything about it was great. The only thing I did differently was added some grilled chicken breast directly to the sauce as it was cooking and served it over ziti. Could make and freeze if you have summer tomatos and eggplant that you want to do something with rather than regular canning! Fabulous!  -  27 Jul 2004  (Review from Allrecipes USA and Canada)

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