About Recipe

I am ALL about bowls right now. Buddha bowls, noodle bowls, salad bowls, basically, feed me my food in a bowl with a yummy sauce and I am happy. The moment I saw this vegetarian recipe highlighting eggplant and bell peppers, I knew it had to be made. Here's the thing, eggplant isn't my favorite. In fact, confession- I can't stand the taste of eggplant cooked plain. My husband, on the other hand, LOVES the stuff. Grilled eggplant? His favorite. BUT, prepare eggplant the right way and it quickly becomes one of my favorite veggies to cook and eat!  This delicious eggplant sauce is slowly simmered and full of eggplant, bell peppers, tomatoes, onion, garlic and spices. You'll love it, trust me. And it's healthy, which makes it that much better, which I didn't even know was possible. So, there's an eggplant sauce, what else? Chutney! Must have chutney! When I think of chutney, I think of a condiment that packs tons of flavor. This chutney packs a punch in the best way possible. Lots of mint, cilantro and garlic. The chutney is key to this bowl, as is yogurt. Oh my gosh, you guys, you MUST have yogurt. Again, trust me. The mellow, cooling, and refreshing tang from the yogurt ties the flavors of the eggplant sauce and chutney together. Now, all that's left is the base of the bowl. As with the original recipe, I prepared my favorite rice and added garbanzo beans. But, my lack of imagination doesn't mean you can't let your imagination run wild. Roasted asparagus, brussel sprouts, cauliflower and roasted carrots would all taste amazing. If you're looking for more protein, top with egg or grilled chicken.   Eggplant Bowl with Mint + Cilantro Chutney Prep Time: 30 minutes / Cook Time: 30 minutes / Total Time: 1 hour Yield: approximately 6 servings Ingredients Eggplant and Red Pepper Sauce: 2 medium eggplants olive oil nonstick cooking spray 1 large red onion, finely chopped 6 cloves garlic, minced 2 red be