Roasted Peppers and Aubergine/Eggplant Sandwich

READY IN: 1hr 20mins
Recipe by EdandTheresa

Good on a bagel, sandwich roll or a wrap.

Top Review by jennifer in new jer

delicious! very easy to make, and a nice short list of healthy ingredients. followed recipe except used fresh tomatoes rather than canned as i had some given to me as a gift and i wanted to use them. this was good enough to eat without any kind of bread but i did dip some good organic wheat baguette into it. i could make a meal out of this easily. i will make this again without a doubt. thank you for sharing.

Ingredients Nutrition

  • 1 eggplant (peeled and cut into 1 inch pieces)
  • 1 medium onion (sliced)
  • 12 ounces roasted red peppers (cut in 1/2, mancini perferred)
  • 1 teaspoon minced garlic
  • 1 (14 1/2 ounce) can diced tomatoes (drained)
  • 14 cup olive oil


  1. Combine all ingredients in a large bowl and mix.
  2. Put on a large cookie sheet, spread evenly.
  3. Place in oven at 350 degrees, stirring occasionally and to check that veggies are not to dry, add more oil if needed.
  4. Cook about 1 hour or until veggies are very tender, 350 degrees.
  5. Cool before serving.
  6. Add salt to taste.
  7. May be stored covered in fridge for 1 week or frozen.
  8. Bring to room temperature and stir before serving.

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