The World's Healthiest Foods

Recipe from a Reader
Braised Eggplant

This is really easy to make. I learned it from a friend. I love tomatoes, so I usually add extra tomatoes. Whenever I have vegetables that I need to use up before they go bad, I just throw them in there - parsley, mushrooms, carrots, whatever you have in hand.


  • 2 eggplants - cubed
  • ½ cup of celery
  • ½ cup of onions
  • 2 garlic cloves- chopped
  • ½ cup of red, green or yellow bell pepper
  • 1 cup of diced tomatoes (you can also use a can of tomatoes)
  • lemon juice to taste
  • salt and pepper to taste

Sauté the celery, onions, peppers and garlic in olive oil. Add eggplant and tomatoes and cook until tender, for about 15-20 minutes. If it starts to dry out (it should not) add in a little bit of water.

Add salt, pepper and lemon juice to taste.

This can be served on top of brown rice, piled on a crispy corn tortilla or served on a bed of romaine lettuce.


This page was updated on: 2004-10-10 20:05:57
© 2002 The George Mateljan Foundation