• 2 large eggplants
  • 5-6 fresh tomatoes (or 1 can diced tomatoes)
  • 3 hungarian peppers or other mild/sweet pepper
  • 1/4 cup olive oil**substitutions are not recommended**
  • dash of vegan red wine vinegar


This is a simple but delicious recipe. Cut the skin off the eggplants. Cube them and sprinkle them with salt to ‘sweat out’ the excess moisture. Let them sweat for 30 minutes, then rinse them in a collander and pat them dry. Put a few tablespoons of olive oil in a skillet and fry the eggplant until well done. Add more oil if needed. Remove from oil and drain on a paper towel. Chop the hungarian peppers and saute in the remaining oil. Chop the tomatoes and add them to the peppers. Let them simmer for 5-10 minutes, then add the eggplant. Let simmer 5 minutes more. Take it off the heat and add a few dashes of vinegar. Chill and serve. This dish may be a bit oily for some if you are not used to cold olive oil dishes, but it is a nice cool side dish in summer.

Serves: 4