Grilled Eggplant with Peppers and Herbs

Grilled Eggplant with Peppers and Herbs

This dish works well as a side with grilled steaks or over pasta as a main dish.

  • 2 lb eggplant, peeled and cut lengthwise into ½-inch strips
  • 2 Tbsp olive oil, divided
  • ½ tsp salt, divided
  • ½ tsp pepper, divided
  • 1 Tbsp chopped shallots
  • 1 garlic clove, crushed
  • 1 large red bell pepper, cored and sliced
  • 1 large yellow bell pepper, cored and sliced
  • 1 cup chopped tomato
  • 1½ tsp chopped fresh basil leaves
  • 1 tsp chopped fresh thyme leaves
  • 1 tsp chopped fresh savory leaves


Serves 4

Heat grill to medium-high. Brush eggplant with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Grill eggplant until grill marks are apparent and the eggplant is tender. Let cool, cut into 1-inch chunks and set aside.

Heat remaining tablespoon oil in a saucepan over medium heat. Add shallots and garlic and sauté 2 minutes. Add the slices of peppers and sauté until tender, about 2 to 3 minutes. Add the tomato, basil, thyme, savory, ¼ teaspoon salt, ¼ teaspoon pepper and grilled eggplant and cook 10 minutes, stirring occasionally.

Remove from heat, add eggplant and serve.



John is an avid indoor and outdoor gardener who has been with AeroGrow since inception, helping in all aspects of product development and marketing.



Okay, are we supposed to add the eggplant with the tomato and herbs, as stated in the 2nd paragraph or later, per the 3rd paragraph??