Average: 5 (2 votes)
Active time
25 minutes
Total time
25 minutes
6 servings

1 large Italian eggplant, trimmed, sliced ½” thick

2 large bell peppers (at least one red)

1 red onion, sliced ½” thick

⅓ cup extra virgin olive oil, plus additional for brushing eggplant

2 tablespoons fresh oregano

2 tablespoons fresh thyme

2 tablespoons balsamic vinegar

1 clove garlic, crushed

1 ½ cups halved super-sweet cherry tomatoes

¾ teaspoon salt

½ teaspoon freshly ground black pepper

  1. Prepare a medium-hot fire in a grill. Brush the eggplant and peppers lightly with the olive oil. Grill the eggplant, peppers, and onion over direct heat until both are soft and lightly browned, 8 to 10 minutes, turning as needed. Remove the eggplant and onion from the grill and dice.
  2. Toss the eggplant and onion in a large bowl with the diced peppers, oregano, thyme, vinegar, ⅓ cup olive oil, garlic, and tomatoes. Toss gently; season with salt and pepper. Serve slightly warm or at room temperature.

Robin Kline, MS, RD, from “The Oldways Table.” Photo: fotolia


Calories: 186; Fat 13g (Sat. fat 2 g); Sodium 300mg; Carbohydrate 18 g; Fiber 7g; Protein 2 g

Yield: 6 servings

How'd it Taste?

Irene G
I love egg plant thanks for the great recipe
Nancy S
Delicious. Perfect balance of ingredients.

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