Twice-Cooked Eggplant and Olives


  • 2 to 3 medium-sized eggplants (about 2 1/2 pounds)
  • 10 to 12 tablespoons extra virgin olive oil, divided
  • 1 large red bell pepper (6 to 8 ounces), chopped
  • 1 medium yellow onion, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3.8 ounce can of sliced California ripe black olives
  • 3 to 4 tablespoons fresh squeezed lemon juice or sherry vinegar
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley


  1. Slice the eggplant into 1/2-inch thick pieces. Heat 2 tablespoons of olive oil on a large skillet and then place eggplant rounds in the hot oil. Cook until the eggplant side starts to turn black, drizzling more oil over the eggplant as the skillet starts to look dry. The eggplant will soak up the oil a lot! Flip the eggplant over and cook the other side the same.
  2. Remove eggplant to a heatproof bowl and repeat with the remaining eggplant slices (no need to clean it). Once all the eggplant has been cooked and removed from the skillet, drizzle two more tablespoons of oil into the pan (again no need to clean it) and heat until shimmery hot. Add the red bell peppers, onions, salt and pepper. Cook until the onions start to look translucent. Add the eggplant and cook, breaking up the eggplant with a spatula or a pair of tongs. Once the eggplant is broken down, add the olives and cook until heated.
  3. Remove from heat and sprinkle 3 tablespoons of lemon juice or sherry vinegar over the dish and taste. Add additional lemon juice or vinegar if needed, then season with more salt and pepper to taste. Plate on a serving dish and sprinkle with chopped parsley. Serve warm.
Recipe by:

Irvin Lin