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! 


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
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: 1servingSodium: 1328mgCalcium: 34mgVitamin C: 72mgVitamin A: 4597IUSugar: 11gFiber: 5gPotassium: 580mgCalories: 206kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 10gProtein: 3gCarbohydrates: 28gIron: 1mg




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    • Etty

    Will try, love eggplants.

      • Alyona

      Wonderful! Let us know how you like it!

    • Jeanette

    Can you use can dwarf tomatoes

      • Alyona

      Yes, you can use dwarf tomatoes.

    • Karen McGrath

    Is there some liquid missing? How will it boil?

      • Alyona

      Hi Karen, this dish releases its own juices from the veggies so there is no need to add any.

    • Patty

    Love to know what the calorie count for 1 cup.

      • Alyona

      Hi Patty, one serving would be around 206 calories, that is if you divide the dish into 8 even servings.

    • Carole

    I love eggplant parmigiana at Olive Garden so I should really love this. lol, I always discard the breading and cheese anyhow. Unfortunately, I don’t tolerate as much salt or oil as I once did so I will try to modify this a bit. I will use no salt in place of salt and reduce the oil by 2 tbsp, and then cross my fingers. If you have any suggestions I would appreciate them.

      • Alyona

      Hi Carole, I can’t compare it to the Olive Garden version as of yet, but I wouldn’t omit the salt completely. Salt will enhance the flavor, just try to opt for healthy sea salt instead. Perhaps decrease it by a smidge if you have to, but I wouldn’t consider this on the salty side.

    • Andi

    This recipe is so easy and you do not have to add liquid. Love the cooking technique. Will do a zucchini based one.
    I added Greek olives and oregano

      • Alyona

      Interesting! That sounds delish!

    • Janet

    My husband made this for dinner tonight. It was delicious!

      • Alyona

      Wonderful, Janet! Thank you for the feedback.

    • Robin

    I grew eggplant last summer and have frozen it. Can I use it in this recipe?

      • Alyona

      Hi Robin, use it frozen with the liquid, don’t drain the frozen eggplants.

    • Queenie

    No water? How do you boil it? Dry?

      • Alyona

      No water, the veggies release plenty of liquid.

    • Stazie

    Very good recipe, I really enjoyed it!
    I added fresh mushrooms and dried oregano. /AL

      • Alyona’s Cooking

      Thanks, Stazie!

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