Read about Why the Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs recipe at the end of this post is so good for you!
What are the Health Benefits of Eggplant?
Eggplant, the star ingredient of this dish, is a low-calorie vegetable that is rich in fiber and antioxidants. It is also a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. Consuming eggplant may help improve heart health, aid in digestion, and promote weight loss.
Why are Bell Peppers Good for You?
Bell peppers are another key component of this recipe. They are loaded with vitamin C, vitamin A, and other antioxidants that help boost immunity and protect against chronic diseases. Bell peppers are also low in calories and high in fiber, making them a great addition to a healthy diet.
Tomatoes: A Nutrient-Packed Ingredient
Tomatoes not only add a burst of color to this dish but also provide a wealth of nutrients. They are rich in vitamin C, potassium, and lycopene, an antioxidant that has been linked to various health benefits, including reduced risk of heart disease and cancer. Tomatoes are also low in calories and high in fiber, making them a nutritious choice for any meal.
Herbs: Adding Flavor and Nutrients
Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs
Ingredients
- 1 1/2 lb. eggplants, halved, quartered, or cut into large cubes (8 cups)
- 1 large onion, quartered and thinly sliced (2 cups)
- 2 yellow, orange, or red bell peppers, cut into 1/2-inch-wide strips (3 cups)
- 2 Anaheim chiles, cut into 1/4-inch-wide strips (1 1/2 cups)
- 2 Tbs. olive oil
- 6 cloves garlic, minced (2 Tbs.)
- 4 plum tomatoes, diced
- 2 Tbs. chopped Italian parsley
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh tarragon
Preparation
1. Preheat oven to 400°F.
2. Toss together eggplants, onion, bell peppers, chiles, and oil in roasting pan. Season with salt and pepper, if desired, and roast 35 minutes. Stir in garlic, and roast 5 minutes more. Stir in tomatoes, and roast 15 to 20 minutes more, stirring every 10 minutes, or until eggplants are very tender. Stir in parsley, thyme, and tarragon.