Eggplant, Pepper and Potato Salad

Purple reigns supreme in this autumnal salad. Gorgeous aubergine-hued potatoes, purple peppers and eggplants are quickly sautéed for a hearty yet bright dish.

By / Photography By Brooke Allen | September 19, 2017

Ingredients

  • 4 ounces thick-cut bacon, cut into lardons
  • 2 tablespoons extra-virgin olive oil
  • ½ pound baby purple potatoes, quartered
  • 1 small red onion, thinly sliced
  • 2 Japanese eggplants (¾ pound), quartered lengthwise and thinly sliced crosswise
  • Kosher salt and freshly ground black pepper
  • 2 purple bell peppers, seeded and thickly sliced
  • ½ pound purple hull peas or green beans, cut into 1-inch pieces (blanched if desired)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped basil

Preparation

In a large, deep skillet, cook the bacon over moderate heat, stirring, until lightly golden, about 5 minutes. Add the olive oil, potatoes, onion and eggplants and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the eggplants and potatoes are tender and golden, 12 to 15 minutes. Stir in the peppers, beans, lemon juice and basil, check for seasoning and serve warm.

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Ingredients

  • 4 ounces thick-cut bacon, cut into lardons
  • 2 tablespoons extra-virgin olive oil
  • ½ pound baby purple potatoes, quartered
  • 1 small red onion, thinly sliced
  • 2 Japanese eggplants (¾ pound), quartered lengthwise and thinly sliced crosswise
  • Kosher salt and freshly ground black pepper
  • 2 purple bell peppers, seeded and thickly sliced
  • ½ pound purple hull peas or green beans, cut into 1-inch pieces (blanched if desired)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped basil
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