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Easy Eggplant with a Simple Sauce

Easy Eggplant with Simple Sauce

This is a beautiful vegetarian meal for one, or a side dish for two. It pairs well with lamb chops. You can also use tomato sauce in place of the bell pepper sauce.
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author adapted from Susan Herrmann Loomis



  • 1 clove garlic minced
  • 4 small Japanese or Chinese eggplants stem end attached & cut lengthwise into 1/2-inch slices
  • 1/4 teaspoon chilli pepper
  • extra-virgin olive oil

Simple Sauce

  • 2 teaspoons extra-virgin olive oil
  • 2 large shallots sliced paper thin
  • 2 cloves garlic minced
  • 1 jar 12 oz each roasted red peppers, drained


  • 2 ounce soft goat cheese
  • 1 teaspoon capers finely chopped
  • 1/4 cup flat-leaf parsley leaves


For eggplant

  1. Heat oven to 400˚.
  2. Place eggplant on a baking sheet and brush eggplant with olive oil. Sprinkle with garlic and chili pepper. Roast until golden on both sides, about 15 minutes.

For sauce

  1. Heat oil in a medium skillet over medium heat.
  2. Cook the shallots and garlic until soft, 3 to 4 minutes. Reduce the heat and continue cooking until they are translucent, another 2 to 3 minutes.
  3. Add peppers and lower heat; simmer until peppers are hot through out, about 5 minutes. Puree in a blender or use an immersion blender. Set aside.

For topping

  1. Mash goat cheese, capers and 1 tablespoon of the parsley in a bowl.
  2. Place the eggplant fans on a platter or on individual plates.
  3. Spoon equal amounts of the simple sauce over each eggplant.
  4. Top with a dollop of goat cheese.
  5. Optional - garnish with parsley