Quick Left-Over Dinner #2 – Eggplant, Mushroom, Grilled Red Pepper, Onion [Quick Dish in One-Pan]

I was poking through the refrigerator this evening doing the usual after the weekend search for something good to eat. This is what I found and this is what I did with these leftovers. 
This can be mixed with an interesting pasta as a quick lunch or as a very nice, unexpectedly Vegan, side-dish.

Cubed Eggplant, Grilled Red Pepper, Tomato Paste
Garlic, Half an Onion, Scallion & Mushroom

[Preparation time: 10 min + cooking time 20 minutes]

Servings: 4-6 portions

Ingredients:                                                 

·        3-4 tablespoons of canola oil

·        About 2 cups of cubed Eggplant

·        1 Large Mushroom cut into large cubes

·        Grilled Red Pepper – about a ½ cup

·        ½ onion cubed

·        1 Healthy Tablespoon of Tomato Paste

·        2 garlic cloves finely chopped
·        ½ cup water

·        ½ scallion sliced

·        Salt and coarsely ground black pepper to taste

·        Pinch of sugar

·        Optional a small Pinch of chili pepper

Cubed Eggplant, Grilled Red Pepper, Tomato Paste
Sliced Scallion, Crushed Garlic, Half a Cubed Onion, Sliced/Cubed Mushroom

Preparation:

·        Heat all of the oil in a large frying pan

·        Add the cubed Onion
·        When the Onion starts to soften

Cubed Onion sauteing

·        Stir in the Grilled Red Pepper

·        Add the cubed Eggplant

Cubed Onion, Grilled Red Pepper & Eggplant Sauteing 

·        When the Eggplant starts to soften

·        Add the cubed Mushroom

Cubed Onion, Eggplant, Grilled Red Pepper & Mushroom

·        Sauté for about 2 minutes

·        Add the chopped garlic

·        Mix well

·        Add the Tablespoon of Tomato Paste

Cubed Onion, Eggplant, Grilled Red Pepper & Mushroom
adding Tomato Paste

·        Stir into the mixture – continue cooking the mixture; it will seem a bit dry

·        Add ½ cup of water

·        Salt and pepper to taste (sprinkle a bit of chili pepper - optional)
·        Simmer and stir until the liquid reduces

Cooked

Cubed Eggplant, Grilled Red Pepper, Tomato Paste

Garlic, Half an Onion, Scallion & Mushroom

To Serve:

Prepare your pasta, add the pasta to the Sauce with a bit of Olive Oil and mix.

Serve hot with garlic bread and a green salad.
Optional: Re-warm with chopped parsley and olive oil if you are going to serve as a side dish or over pasta.