Recipe Image
Fall Veggie Skillet
Photo Credit:
NDSU Extension

Fall Veggie Skillet

Recipe Type

Eggplant, tomatoes and red pepper sprinkled with cheese? Who knew vegetables could be this tasty?



  • 3 tablespoons olive oil

  • 1 garlic clove, chopped

  • 1 medium eggplant

  • 4 tomatoes

  • 1 green or red pepper

  • 1 onion

  • 1 teaspoon salt

  • ¼ teaspoon black pepper

  • 2 tablespoons grated Parmesan cheese

  • Optional seasonings (basil, oregano)



Cut the eggplant into cubes. Chop the tomatoes into small pieces. Cut the green pepper in half. Remove the seeds and cut it into small pieces. Chop the onion into small pieces. Cut the garlic into tiny pieces. Heat the oil and garlic in a skillet. Add vegetables and seasonings and saute until tender. Top with Parmesan cheese and serve. Add tomatoes just before done.

Dietary and Nutrition


Vegetables are a nutritional bargain. Most vegetables are naturally low in calories and fat and naturally have no cholesterol. Eating vegetables rich in potassium, such as sweet potatoes, white beans and tomato products, might help decrease bone loss.

Learn more
Page Portals

Vary Your Veggies (FN727, Reviewed Dec. 2021)

The food icon, MyPlate, at has many suggestions to help you meet the current recommendations for vegetables.

Field to Fork Eggplant! (FN2078 Jan. 2023)

Eggplant stands out for its deep purple color in the garden or produce aisle. Besides color, eggplant also provides many important nutrients. Eggplant is botanically classified as a fruit but is used as a vegetable on menus.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.