Braised Eggplant and Peppers

Ingredients

• 4 tablespoons olive oil
• 1 1-pound unpeeled eggplant
• cut into 3/4-inch cubes
• 2 onions
• halved
• thinly sliced
• 5 garlic cloves
• minced
• 2 red bell peppers
• cored
• cut into 1/2-inch strips
• 3/4 teaspoon ground turmeric
• 1 1/2 cups diced canned tomatoes with juices
• Pinch of sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoons chopped fresh cilantro

Instructions

1. Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat.
2. Add cubed eggplant and saute until golden, about 5 minutes.
3. Transfer eggplant to plate.
4. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat.
5. Add onions and garlic and saute until onions are tender and golden, about 6 minutes.
6. Add bell peppers and 3/4 teaspoon turmeric to skillet and saute until peppers are almost tender, about 6 minutes.
7. Add tomatoes with their juices and sugar.
8. Boil until mixture thickens slightly, about 5 minutes.
9. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer.
10. Stir in 2 tablespoons lemon juice.
11. Season to taste with salt and pepper.
12. Transfer to bowl and cool to room temperature.
13. (Can be made up to 1 day ahead.
14. Cover and refrigerate.
15. Serve at room temperature.)
16. Sprinkle with cilantro.