Arcadia Eggplant

Recipe from Arcadia Mobile Market Seasonal Cookbook, By JuJu Harris Photography by Molly M. Peterson
Course: Main Dish, Side Dish
Servings: 6


  • 1 pound eggplant (1 large, two small)
  • 4 small sweet peppers (or two large)
  • 1 medium onion chopped
  • 1-2 cloves garlic minced
  • 3 large ripe tomatoes diced (or substitute 4 cups cherry tomatoes)
  • 1/2 cup basil finely sliced
  • 1/4 cup olive oil
  • 1 1/2 cups garbanzo beans


  • Using a cutting board, cut the eggplant into 2-inch cubes. Set aside. Core the sweet peppers, discarding the seeds and cut into 1 inch cubes.
  • In a large skillet, over medium-heat, heat the olive oil. Add the eggplant and cook until golden brown. Remove from the skillet and set aside.
  • Lower heat to medium-low and cook the peppers, onion, and garlic until they are tender, about 10 minutes.
  • Return the eggplant to the skillet, and add the tomatoes. Cook for 20 to 30 minutes, until the tomatoes have reduced down to a thick sauce.
  • Stir in the basil, salt, pepper, and garbanzo beans. Remove from heat and serve.
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