Wondering what to make with eggplant? This quick and easy pan-fried eggplant recipe is a one pan meal that’s delicious! Packed with veggies and grain it’s healthy and super tasty! Make this easy eggplant recipe! 


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This is the ultimate eggplant recipe to have! Made from basic ingredients and cooked in one-pot, this EASY eggplant recipe can be served SO many ways! It goes as a meal alone, side, spread, salad–you name it! Delicious HOT or COLD!

Perhaps this can even make a good canning recipe! I’m loving this easy eggplant recipe! Altered from Sveta’s Recipes this vegetable blend eggplant dish comes together easily and requires just some stirring once it hits the skillet. My mother-in-law has made it numerous times this past month and it’s probably because this eggplant recipe is quick and tasty to put together. It’s one of those dishes you could enjoy eating cold or hot.

The skillet roasted method creates creamy eggplant chunks and the rice gives a nice little boost of texture to the pillowy soft veggies. The ultimate eggplant recipe to have because it consists of basic ingredients and tastes, “eating out of the spoon DELICIOUS”!


INGREDIENTS for easy eggplant recipe:
  • 3 small eggplants, cut into chunks
  • 4 medium sized tomatoes, diced
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 2 large red peppers, cut into chunks
  • 2 carrots, grated
  • 1 1/2 TBSP vinegar
  • 1 1/2 TBSP salt
  • 1 1/2 TBSP sugar
  • 1/3 cup olive oil
  • 2/3 cup uncooked white rice (jasmine or Botan Calrose Rice)

NOTE: Add 2 jalapeno peppers to make it on the spicy side.


How to make this easy eggplant recipe:

1. Combine all the ingredients into a deep non-stick skillet or pot. Bring to a boil over high heat and boil 8 minutes, stirring often.

2. Then reduce the heat to low, cover with a lid, and simmer for 30 minutes mixing occasionally. The mixture should darken in color and veggies should be very soft.

3. Serve warm or cold. Keep refrigerated.



No, but it is said that the skins on an older and bigger eggplant become more bitter so it is best to eat the skins on smaller (younger) eggplants. The skins should get tender during the cooking stage so it’s really a matter of preference and how much dark texture you want to see in your dish.


No, but it supposedly helps with the bitterness by releasing its natural juices after the addition of salt. If choosing to salt before using, some draining, rinsing, and patting dry is required and in my opinion, that’s an extra procedure to be doing so to avoid bitter-tasting eggplants opt for smaller ones (younger) at the store.


There are SO many ways to cook eggplants. They could be baked (hollowed out and stuffed with meat, rice or other fillings) stewed, fried, roasted, pickled, grilled, and pan-fried. They do contain 92% of water and are capable of absorbing large amounts of cooking fat and sauces, making for some rich dishes.

Easy Eggplant Recipe

Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 8 servings
Author: Alyona Demyanchuk
This is an easy eggplant recipe to have using a melody of fresh vegetables! It's such a simple dish cooked in one pot and can be served in so many ways, including as a meal alone, a side dish, tasty spread, or cold salad--you name it! Delicious HOT or COLD!


  • 1 12-inch deep skillet


  • 1 1/2 lbs eggplants (3 small eggplants, cut into chunks)
  • 1 1/2 lbs tomatoes (4 medium sized, diced)
  • 1 onion (diced)
  • 1 clove garlic (crushed)
  • 2 large red bell peppers (cut into chunks)
  • 2 carrots (grated)
  • 1 1/2 TBSP white distilled vinegar
  • 1 1/2 TBSP salt
  • 1 1/2 TBSP granulated sugar
  • 1/3 cup olive oil
  • 2/3 cup white rice (jasmine rice or short-grain white rice)
  • 2 Jalapeno peppers* (diced)


  • Combine all the ingredients into a deep non-stick skillet or pot. Bring to a boil over high heat and boil 8 minutes, stirring often.
  • Reduce heat to low, cover with a lid and simmer for 30 minutes mixing occasionally. The mixture should darken in color and veggies should be very soft.
  • Serve warm or cold. Keep refrigerated.


Jalapeno peppers are optional if you like mild heat. 

Nutrition per serving

Serving: 1servingCalories: 206kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1328mgPotassium: 580mgFiber: 5gSugar: 11gVitamin A: 4597IUVitamin C: 72mgCalcium: 34mgIron: 1mg




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    • Sherry

    I have made this about 3 times. Delicious. Even our teen grandchildren liked it. They kept saying to a sibling, try it, it’s good. Sounding slightly surprised.😜. I love that I have all the ingredients and it’s stinking easy. Thanks for this recipe.

    • Lydia McCollum

    I made this recipe today with eggplant, peppers and tomatoes from our garden and it was delicious! It was easy to prepare and my husband said it’s a keeper. He even said he’d choose it over eggplant parmesan I made last week!

      • Alyona Demyanchuk

      That’s wonderful! I’m happy you enjoyed the dish!

    • Martha Adamd

    I was very skeptical of this dish, but it turned out really good. A good summertime dish and it was so easy to prepare

      • Alyona Demyanchuk

      Happy to hear that, Martha.

    • Barbara

    Absolutely delicious. I am learning to cook tasty meals and this is great. That small amount of vinegar and I added Candy Crisp Jalapenos. It added the sugar and the heat all at once. I used Rice Vinegar as I didnt have distilled and it has an asian dish flavor. Thank you.

      • Alyona Demyanchuk

      Interesting Barbara! Thanks for sharing!

    • Liz

    Great recipe! I love it. Easy to make and you can make to your own preferences.

      • Alyona Demyanchuk

      Wonderful, Liz!

    • Catalina

    Could I replace the rice for quinoa?

      • Alyona Demyanchuk

      I think that would be fine.


    So Good. I was a little hesitant about not sauteeing the Onions, etc first but it worked fine. I know these veggies would produce enough liquid to cook everything. I did added a pinch of cinnamon & cumin plus 1 tsp of oregano & Italian seasoning each. This could also be a main course with a protein added in. Thanks for this recipe. I get Japanese eggplants all the time at my nearby farmers market. I make a lot of mixed fresh veggie sautés .

      • Alyona Demyanchuk

      You are welcome, I’m happy to hear you enjoyed the recipe!

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