Eggplant and Organic Red Pepper Sauce

Spring is just around the corner… and dear God, why isn’t it here yet???

Just this week, the temperature PLUMMETED. And here I am again wearing sweaters and drinking tea and hoping for a margarita. And with the extra daylight, my body is really confused about why and how it is so cold outside.

Yeah, this whole thing really makes no sense.

So I know that spring is still a couple of weeks off, but as you can probably guess I am very excited for it…and so ready. I know I just ranted a ton about the spring weather. But it’s not so much that I’m ready for the spring weather, but more the spring eats. Winter here in the DMV has been the mellowest I’ve ever seen, and although it is cold and snowy right now, it’s not like I’m dying for warmth…although it sure does sound nice. Wait, I take this all back, I mean, geez, what am I saying?

Of course I’m ready for spring weather. DUH.

Anyway, I think what I was really trying to say is that while the spring weather will be nice, I am much more excited about the spring foods. As much as I love sweet potatoes, I am pretty much ready to be done with all of that ish. I abstain from all root veggies as a solid form of protest with winter and all.

One can only eat beets in so many ways.

With spring comes the arrival of new vegetables, like artichokes and asparagus, and fruits, like sweet strawberries and rhubarb. Basically just new things for me to play with in the kitchen, and that’s always, always a very good thing. Y’all know how much I love experimenting with new fruits and veggies. I have the attention span of a 7 year old, so I tend to get bored really easily.

Think of me as Doug from UP without the cone of shame.

So here we are, with this little burst of late spring. This simple sauce is freaking KILLER, y’all. All it is a bunch of roasted eggplant, a little spice, a little acid, and a little fat. It’s like I read a book about that or something?? My favorite part of this sauce, in particular, are the Divine Flavor bell peppers. They just give the sauce such a POP! Once you have all the roasted veggies, this sauce takes almost no time to prepare. Simply pulse and top. Could not be easier.

Now you might be wondering what you can use this sauce for. Honestly, my favorite way to eat this is with a ton of chickpeas. But honestly, I could eat chickpeas with anything, so that might not be the best example. It is also good piled on toast, topped with a fried egg, or spooned over polenta. You are going to love how versatile it is…. well and love that it will make you feel like spring is already here.

Eggplant and Organic Red Pepper Sauce

15 minPrep Time

20 minCook Time

35 minTotal Time

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4.5 based on 2 review(s)


  • 1 tablespoon olive oil
  • 1 medium eggplant
  • 2 Divine Flavor bell peppers
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 tablespoon balsamic vinegar
  • Salt+ pepper


Preheat your broiler. Wash eggplant and slice into rounds that are about 1/4-inch thick. Lay slices over paper towels and sprinkle some salt over them. Let them sit for 15 minutes to draw out moisture from the eggplant, then wipe it down. Line a large baking sheet with foil and coat with non-stick oil spray. Cover with a single layer of sliced eggplant. You may need to broil eggplant in two batches. Broil each side of the eggplant for 4 to 5 minutes, or until you start seeing a bit of browning. When the eggplant is done, pile up eggplant and wrap them up with the foil. Set aside for a few minutes. Open foil packets, let them air out a bit and peel off eggplant skin. They should come off easily. Be careful though-the eggplant can still be quite hot!

Heat a large sauté pan with 1 tablespoon olive oil over low to medium-low heat. Add garlic and red pepper and cook until red pepper is softened, around 5 minutes. Raise the heat to medium and add eggplant flesh, tomato paste, paprika, salt and pepper, along with 1-2 tablespoons water. Cook for another 2 minutes and turn off the heat. Taste and adjust seasonings to taste. Blend ingredients with an immersion blender or a food processor.

Add chickpeas, pickled onions, cooked grains, and greens, to serve. This sauce is particularly awesome on top of polenta. EAT



157 cal


14 g


7 g


2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

This post is sponsored by Divine Flavor Bell Peppers. Collaborations like this help to make The Cutting Veg possible


  1. Ooo I’ve been looking for a new eggplant recipe. I’m parm’d out 😹. I think I’ll take the toast with egg approach. Thank you!!!
    1. That sounds delicious! I can't wait to see!
  2. Ashley Barganier
    this looks so good! I love eggplant and this will be a nice break from ratatouille! I didn't see instructions for the chickpeas. Do you roast them? stir them in raw? Just want to do this right :) Thanks!
    1. Hi! I do it either way, which is why I did not specify! Trust me... it is all good!

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