My father take prides in his garden so he was happy when Ma came up with this easy way to use extra eggplant. Eaten open-faced or in sandwich form, it’s roughly equal parts eggplant, bell pepper and onion atop rye bread with a bit of seasoning. It’s a simple way to enjoy fresh vegetables and only takes about 5 minutes to put together. I recommend having some potato chips on the side. Just goes to show that food doesn’t have to be fancy or heavily seasoned to be enjoyable.
Cook Time: 5 minutes
Prep Time: 5 minutes
1/2 eggplant, ½ inch pieces
½ onion, sliced into rings
½ bell pepper, sliced bite sized
In a pan, cook onion, eggplant and bell pepper for 5-7 minutes till everything is a bit wilted. Flip egg plant and bell pepper as needed. Serve on rye bread. Season with salt, pepper, paprika and a bit of cayenne powder. I liked it open faced but sandwich form works well too.
Looks great and the combination sounds delicious ❤ Thanks for sharing!! Love, Anna
Yum! Simple, vegan and quick to make. This is great for late summer as more eggplant and onions become available.