Roman Braised Eggplant

4.2/5 rating (5 votes)
Roman Braised Eggplant

Eggplant is one of my favorites and I do prepare several ways on a regular basis in my kitchen. Especially when I am looking for a side dish using eggplant and other ingredients that are always handy in my refrigerator!


  • 2 medium eggplants, sliced in half
  • 2 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper, plus more
  • 1/2 cup olive oil, divided
  • 1 yellow onion, rough chopped
  • 1 red bell pepper, sliced
  • 4 thin slices prosciutto, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 1 1/2 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper, optional
  • 2 tablespoons capers


  1. Preheat oven to 350 F  Drizzle the bottom of a large baking dish.

  2. Place halved eggplants in the dish and just scoop out about 1/4 inch into the eggplant using a spoon. Set flesh aside.

  3. Season inside eggplant with salt and pepper then drizzle with about 2 tablespoons of olive oil.

  4. Chop up eggplant flesh and add to a medium mixing bowl.

  5. Toss in onion, bell pepper, prosciutto, garlic, tomatoes, parsley, basil, thyme, red pepper flakes and capers. Combine well.

  6. Top each eggplant with the mixture and top with a little salt and pepper.  Drizzle with olive oil and bake for 45-55 minutes.

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