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Eggplant and Bell Peppers in Vinegar

Servings 10
Prep Time 25 mins
Cook Time 25 mins


  • 3 eggplants, cubed
  • oil spray
  • 4 grilled bell peppers (not pickled or flavored)
  • 5 sprigs parsley, thinly chopped
  • 4 cloves garlic, minced
  • 1/4 cup white vinegar
  • 3 tbs vegetable oil
  • salt


  • Preheat your oven to 400F.
  • Line a baking sheet with parchment paper and spray it with oil spray. Spread the cubes of eggplant on the baking sheet in one layer and spray on top with the oil.
  • Roast the eggplant for 25-30 minutes, until it is well browned.
  • Peel the grilled peppers, discard of the stem and the seeds, and cut the flesh into ½ inch strips.
  • In a large bowl, combine the strips of peppers, roasted eggplant, parsley, garlic, oil, salt and vinegar. Mix well and let sit for a few hours to a day before serving.
Course: Appetizer, Salad, Side Dish
Cuisine: Moroccan
Keyword: bell pepper, eggplant, salad