I can see this eggplant topping off grilled bread, whole wheat pasta, sticky rice…so many possibilities! Since I had some of the glaze leftover from dessert last night, I took a look in the fridge for a veggie combination that could stand up to the intensity of the vinegar reduction. Only needed 4 fresh ingredients to make this one work and here’s what I did:
1 whole eggplant diced
1/2 yellow onion sliced into thin rings
2 garlic cloves minced
1/4 mexibell pepper diced (a medium hot bell pepper to counter the sweetness in the sauce)
salt and pepper
1/2 cup to 1 cup balsamic reduction from last night’s recipe
In a cast iron skillet, add a few turns of olive oil over medium heat. Start by sauteing the onions until translucent. Next add the diced pepper, garlic cloves and a pinch of salt and pepper. Add in the eggplant and the balsamic reduction, stirring frequently until the eggplant is broken down and the liquid is absorbed.
I topped it off with sweet basil and had a few bites already – sweet and delicious! I can see spooning this over grilled bread with a little prosciutto and gorgonzola later today. My mouth is watering!