eggplants with stewed tomatoes & peppers

With a creamy base, tender eggplants, and flavorful tomatoes, this is gorgeous dish is perfect for a dinner side or vegetarian main. 

Eggplants with Stewed Tomatoes & Peppers Recipe

One of my best friends, Gloria, flew in from Florida to join us at the cookbook launch party (how awesome is she?!). The tables overflowed with gorgeous produce, and she insisted I take the fairytale eggplants home with me. She was stuffing them in my bags, and even some in my pockets. 

The next day, she came to my apartment to hang out before her flight, so this recipe was truly inspired by her. She told me what to do every step of the way, laughing as the eggplants came out of the oven without their beautiful pastels. Even though it wasn’t quite as colorful as we had thought, it was so delicious—and so incredible to enjoy together before she left. 

Ingredients for Eggplants with Stewed Tomatoes & Peppers

  • 16 small fairytale eggplants (these are paler purple and have white stripes)

  • 1 pint cherry tomatoes

  • 6 garlic cloves, grated with a microplane

  • 1 red bell pepper

  • ½ teaspoon salt

  • 1 teaspoon ground turmeric 

  • ¼ teaspoon cracked black pepper

  • Fresh parsley

For the dressing

  • 1/3 lb. feta 
  • 3 tablespoons full-fat yogurt
  • Juice of 1/2 lemon

How to Make Eggplants with Stewed Tomatoes & Peppers

  1. Cut the eggplant into quarters lengthwise and place on a clean tea towel. 

  2. Sprinkle with salt and let them sit for 10-15 minutes to pull out the excess moisture. 

  3. Pat the eggplants dry and place on a couple of baking sheets. Drizzle with olive oil and use a pastry brush (or your hands) to fully coat each slice. 

  4. Turn the broiler on high and broil the red pepper whole, turning once the top is charred. Rotate the pepper until the entire pepper has charred skin, then carefully remove it from the oven. Let sit until cool enough to handle (to make it easier to peel later, place it in a container with a lid. The steam will help loosen the skin.).

  5. Once the pepper is charred, preheat the oven to 400°F and cook the eggplants for 40 minutes. 

  6. While the eggplants cook, cut the tomatoes in half and add to a medium frying pan. Place the pan over medium heat, season the tomatoes with ½ teaspoon salt and add the garlic, then let cook, stirring occasionally so they don’t burn.

  7. Peel the charred skin off the red pepper and chop the pepper into ½” pieces, saving the juice as you cut. 

  8. Add the pepper slices and juice to the pan with the tomatoes and stir to combine. Add the turmeric and cover the pan and bring to a simmer. 

  9. Remove the lid and cook uncovered for a few minutes so the liquid reduces. 

  10. Remove the eggplant from the oven and cover with the tomato mixture. Raise the heat to 450°F and return the eggplant to the oven. Cook for an additional 30 minutes. 

  11. While it cooks, make the dressing. Blend the feta, yogurt, and lemon juice in a food processor until smooth. 

  12. To serve, add a swirl of the dressing to a large plate, then top with eggplant, followed by the tomato and peppers. Garnish with fresh parsley. 

What You’ll Need

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