Eggplant and Bell Pepper Stir-Fry with Mushrooms
A vibrant stir-fry featuring fresh eggplants, bell peppers, mushrooms, and spinach, served over a tomato‑onion sauce. Try this dish and many more from Spoonsparrow!
Ingredients
- 5 small round eggplants
- 2 red bell peppers
- 2 white onions
- 2 handfuls baby spinach
- 250 g button mushrooms
- 200 g roasted pine nuts
- 300 g diced tomatoes (canned, organic quality)
- Salt
- freshly ground pepper
- chili powder
- Vegetable oil for frying
Instructions
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1.
Wash and trim the eggplants, cut into thick strips. Toss with plenty of salt and let sit for 15 minutes. Rinse thoroughly with cold water just before cooking, squeeze out excess moisture, and pat dry with paper towels.
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2.
Wash the bell peppers, halve them, remove seeds, and slice into strips. Peel and slice the onions. Clean and halve the mushrooms. Wash the spinach and spin dry. In a wok, heat 2–3 tablespoons of oil per batch and stir-fry the eggplant over high heat, stirring constantly. Add the pepper strips next, then finish with the mushrooms. Transfer each vegetable to a bowl, season with salt and pepper, and keep warm in a 50 °C oven.
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3.
Add 1–2 tablespoons of oil to the still-hot wok and sauté the onions until golden. Stir in the diced tomatoes and 150 ml water; bring to a brief boil. Season with salt, pepper, and half a teaspoon of chili powder. Spoon the spinach onto plates, drizzle with the tomato‑onion sauce, then arrange the vegetables on top. Sprinkle generously with pine nuts and garnish with fresh basil. Serve with grated Parmesan if desired.
