Recipe Corner: Roasted Balsamic Eggplant, Onions and Peppers

eggplantcooked_550By Christine Vartanian Datian




4 medium Japanese eggplants or 2 medium eggplants, sliced in chunks

2 medium red onions, cut into chunks

2 carrots, peeled and slice or diced

1 each yellow and red bell pepper, seeded, cut into chunks

2 jalapeno peppers, seeded and diced

3-4 cloves garlic, mashed

1/4 cup fresh chopped parsley

Kosher or sea salt and black pepper

2 teaspoons fresh lemon zest

2 teaspoons dried rosemary

2 tablespoons brown sugar

2-3 tablespoons balsamic vinegar

4-5 tablespoons olive oil


1/4 cup each chopped golden raisins and roasted walnuts

1/4 cup chopped flat-leaf parsley

Homemade or store-bought hummus




Preheat oven to 425 degrees.  Combine the eggplant, onions, carrots, bell peppers, jalapeno peppers, and garlic in a large bowl and toss with salt, pepper, lemon zest, rosemary, brown sugar, balsamic vinegar, and olive oil.   Toss again, adding more olive oil if the vegetables look dry.


Roast the vegetables on a baking sheet or in a baking dish until tender, for 35-45 minutes, checking and tossing vegetables every 10 to 15 minutes.  Remove roasted vegetables from the oven and sprinkle with additional olive oil, salt and pepper to taste, and toss.


Serve roasted vegetables on a bed of hummus as a salad or side dish or over fried potatoes, hot rice, barley or bulgur pilaf.  Top with chopped parsley, golden raisins and roasted walnuts, if desired.


Serves 4-6.


*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at


*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: