Recipe Category: Bell-Pepper
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Ingredients
Makes 4 servings
- 1/2 cup olive oil
- 1 medium yellow onion, cut into 1/2-inch dice
- 3 small Asian eggplants, peeled and cut into 1-inch chunks
- 1 medium red pepper, cut into 1/2-inch dice
- 1 medium yellow bell pepper, cut into 1/2-inch dice
- 3 garlic cloves, minced
- 1 serrano or other small hot chile, seeded and minced
- 2 tablespoons tamarind paste
- 1/2 cup fresh orange juice
- 2 teaspoons light brown sugar
- salt and freshly ground black pepper
- 1 ripe mango, peeled, pitted and cut into 1/2-inch dice
- 1/2 cup finely chopped fresh cilantro
Method
- In a large skillet, heat the oil over medium heat
- Add the onion, cover and cook until softened, 5minutes
- Add the eggplants, red and yellow bell peppers, garlic and chile
- Cook, covered, until softened, 10 minutes
- Add the tamarind paste, orange juice, sugar and salt and black pepper to taste
- Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are soft and the liquid thickens and reduces by half, about 20 minutes
- Stir in the mango and cilantro and serve immediately
Full List of Bell-Pepper Recipes
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