Tamarind Eggplant with Bell Peppers Mango Recipe

Tamarind Eggplant With Bell Peppers Mango Recipe

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

1. In a large skillet, heat the oil over medium heat
2. Add the onion, cover and cook until softened, 5minutes
3. Add the eggplants, red and yellow bell peppers, garlic and chile
4. Cook, covered, until softened, 10 minutes
5. Add the tamarind paste, orange juice, sugar and salt and black pepper to taste
6. 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
7. Stir in the mango and cilantro and serve immediately

Full List of Bell-Pepper Recipes
Full List of Mango Recipes