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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    • Lisa

    I added cumin, oregano and a cinnamon stick broken into a couple of pieces, delicious!

      • Alyona Demyanchuk

      Thanks for sharing, Lisa.

    • Kim

    This was soooooooooo good….I loved it! My husband kept saying it won’t work it needs liquid-I said “She said to just trust her, and acknowledged that concern”-and it was amazing! I am having it as leftovers for lunch. I put sriracha on it when I ate it, because I like spice-next time I might add chili flakes too. We also had it with Teryaki chicken on the side but this is a dish I can make for my plant based Mom and Sister, so thank you!

      • Alyona Demyanchuk

      So happy to hear, Kim! I get a ton of questions about the liquid but it does work to not have any in this recipe:)

    • Alishea

    Tried this tonight and it was yummy 😋

    • Susan

    Thank you so very much! This is delicious! I didn’t have enough tomatoes so I added a zucchini and swapped out the white rice for the brown I had. Needed a little extra cooking, that’s all.

      • Alyona Demyanchuk

      So good to know this works with brown rice! Thank you, Susan!

    • Alicia

    Hey there! I wanted to make this but it doesn’t say how much water to use?

      • Alyona Demyanchuk

      Hi Alicia, it doesn’t call for water, as ironic as that may sound:) The veggie juices are plenty to cook the rice.

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