Alstede Fresh Summer Pepper & Eggplant Skillet
A farm-to-table celebration of pepper season
This colorful skillet showcases the incredible variety of peppers growing on the farm. Sweet peppers create a rich, mellow base while a touch of heat from fresh hot peppers can be added to suit your family’s taste. Juicy tomatoes cook down into a light sauce that coats tender eggplant, onions, and garlic for an easy one-pan meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4–6
From Your Alstede Fresh Share
- 2 bell peppers, sliced
- 2 Cubanelle peppers, sliced
- 1 Italian Roaster pepper, sliced
- 1 medium eggplant, cut into 1-inch cubes
- 1 bunching onion or 1 sweet onion, sliced
- 3–4 cloves garlic, minced
- 4 ripe tomatoes, chopped (or 2 cups cherry tomatoes, halved)
- ¼ cup fresh basil, chopped
Optional Pepper Upgrades
Customize the skillet with whatever is abundant in your share:
- Banana Peppers – Add 2 sliced for mild sweetness and tang.
- Poblano Pepper – Adds a rich, earthy flavor with mild heat.
- Cheese Pepper – A sweet heirloom pepper that’s delicious sautéed.
- Long Hot Pepper – Slice thinly for moderate heat.
- Cherry Bomb Pepper – Dice one for a bright, spicy kick.
- Jalapeño or Serrano – Finely mince one (remove seeds for less heat) if you enjoy a spicy skillet.
Farm Fresh Tip: Mixing several pepper varieties adds layers of sweetness, smokiness, and gentle heat, making it one of the best ways to experience pepper season on the farm.
From Your Kitchen
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano or 3 teaspoons fresh
- ½ teaspoon dried thyme or 1 ½ teaspoons fresh
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper
- Parmesan, feta, or fresh mozzarella
Directions
- Heat olive oil in a large cast-iron skillet over medium-high heat.
- Add the eggplant and cook 6–8 minutes until lightly browned.
- Stir in the onions and all of the sweet peppers. Cook another 5–6 minutes until they begin to soften.
- If using jalapeño, serrano, long hot, or cherry bomb peppers, stir them in now.
- Add the garlic, oregano, thyme, and smoked paprika. Cook for about 30 seconds until fragrant.
- Stir in the tomatoes and simmer for 10–12 minutes until they create a rustic sauce.
- Fold in the basil and season with salt and pepper.
- Finish with Parmesan, feta, or torn fresh mozzarella.
Serving Ideas
- Spoon over creamy polenta.
- Toss with pasta.
- Serve over rice or farro.
- Fill toasted ciabatta or pita sandwiches.
- Spoon onto grilled sourdough bruschetta.
Add Protein
This skillet easily becomes a complete meal for vegetarians and omnivores alike. Vegetarian compliments include cannellini or white beans, chickpeas, or a poached farm-fresh egg. Omnivore add-ins may include grilled chicken, Italian sausage, shrimp, or grilled steak strips.
Farm Fresh Tip: Pepper season is one of the most colorful times of the year. Sweet varieties like Cubanelle, Italian Roaster, Bell, Banana, and Cheese Peppers develop exceptional flavor when sautéed together, while Poblanos contribute a subtle smokiness. If you enjoy heat, add just one Long Hot, Jalapeño, Serrano, or Cherry Bomb to elevate the dish without overpowering the sweetness of the farm-fresh vegetables. This recipe freezes well for later in the season; double the batch for a quick meal option for busy days.
