roast eggplant and bell peppers

Roast Eggplant and Bell Peppers

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 Servings


  • 1 Medium Eggplant
  • 1 Large Bell Peppers 1 Red, 1 Orange, 1 Yellow
  • 1 Large Red Onion
  • 1 Medium Jalapeño Pepper
  • 2 Cups Cherry Tomatoes
  • 3 Garlic cloves
  • 1 Medium Lemon
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Celtic Sea Salt
  • 1 tsp Freshly ground pepper To taste
  • 2 tbsp Extra Virgin Olive Oil


  1. Turn on the oven to 350°F.
  2. Wash all of the peppers, tomatoes and the lemon.
    eggplant peppers tomatoes
  3. Peel and coarsely chop the onion as shown.
    red onion and peppers cut in half
  4. Cut the bell peppers in half and remove the stem and seeds by hand. Cut each half into quarters.
    peppers onion and jalapeno cut and sliced
  5. Cut the stem off the jalapeño pepper, cut in half length-wise, and remove the seeds with a paring knife. If you like it really hot then leave the seeds. Finely slice each half of the pepper.
    orange pepper and jalapeno core removed
  6. Cut the stem off the egg plant and cut in half length-wise. Cut each half through the thickest part in the middle, as shown in the picture. Then cut the halfs into thirds length-wise, and then cut cross-wise into about one inch cubes.
    eggplant cut into cubes
  7. Carefully slice the cherry tomatoes in half, length-wise. If you cut them across the middle they tend to squish all over the place.
    cherry tomatoes cut in half
  8. Cut the lemon in half and use a juicer to get out all of the juice.
    juicing a lemon
  9. Put all of the vegetables into a large baking dish (a deep roasting pan, a Pyrex dish, or a large sauce pan like the one shown). You need something deep otherwise every time you stir the mix, food will fall out.
    eggplant onions peppers in the pan
  10. Add the salt, pepper, balsamic and drizzle the olive oil over top. I find the best way to combine everything is to use both hands, lifting from the bottom of the pan, to evenly coat all of the ingredients with the liquid.
  11. Put the pan on the bottom or middle rack of the oven. Cook for 40-50 minutes. Remove the pan from the oven every 15 minutes and stir well to lift all the ingredients from the bottom of the pan to distribute the liquids.

Recipe Notes

In order not to have rubbery or chewy eggplant, it's important to keep the eggplant coated with the liquid to properly cook and soften. Remember to stir the dish well every 15 minutes.

How to test for doneness:

The inside flesh of raw eggplant is almost white. When fully cooked the eggplant is an even dark grey colour and almost "translucent". Take a look at the picture at the top of this post that shows the fully cooked dish. Don't be afraid to take out a piece of eggplant and try it — just blow on it first so you don't burn the inside of your mouth. It should be soft and tender and full of all the flavours from the seasonings.