A second word makes it even more appealing--easy, meaning easy to make.
So if you want to expand your international eggplant repertoire beyond eggplant parmigiana and caponata, add a recipe from Turkey. It's Sebzeli Sogurme, which means roasted eggplant with vegetables.
The ingredients are simple. The only one you might not know is Aleppo pepper, red pepper flakes named for the city of Aleppo in Syria. This can be replaced with any spicy red pepper.
The version at the top is mine. It's a flexible dish, so that even without the exact proportions that Dover used--we didn't measure in the class--it turned out fine.
Roasted Eggplant with Vegetables
From Kamuran Dover of Gaziantep
2 eggplants, about 1 pound each
1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1/2 cup finely diced onion
2 tablespoons olive oil
1 1/4 pounds tomatoes, peeled and finely chopped
1/2 cup canned tomatoes, chopped, optional
1 1/2 tablespoons butter
1/2 teaspoon medium hot Aleppo pepper, or more to taste
Freshly ground black pepper
Pierce the eggplants with a knife in several places. Place on a baking sheet under the broiler and broil until soft throughout, turning to cook evenly.
Set the eggplants aside on a plate until cool enough to handle. Meanwhile, prepare the red and green bell peppers and the onion.
Drain off any juices that have accumulated from the eggplant, then peel. Chop the flesh coarsely, removing any excess seeds. Again, drain off any juices.
Heat the oil in a large saucepan. Add the bell peppers and the onion and cook until tender, about 10 minutes. Add the tomatoes and cook to sauce consistency, about 5 minutes. Add the canned tomatoes if using and cook until well blended, 3 to 5 minutes.
Add the butter and let melt. Then stir in salt and Aleppo pepper to taste. Add the eggplant and cook about 7 minutes, stirring to blend with the other ingredients.
Serve sprinkled with freshly ground pepper.
Makes 6 servings.