Simmered Eggplant and Tomato |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is very delicious and flavorful with a good stew-like texture. It works well served over whole grain couscous or for a hearty pasta dish. Great for an easy cold weather dish. It also stores well and tastes great as a left over, even cold. Ingredients:
1 large eggplant, peeled and cut in small chunks |
1/2 yellow onion, chopped |
2 (14 1/2 ounce) cans stewed tomatoes, italian blend |
2 garlic cloves, minced |
4 tablespoons olive oil |
salt and pepper |
red pepper flakes (optional) |
Directions:
1. Heat 3 tablespoons of oil in a large pan over medium-high heat.
2. Saute onion until tender; add garlic.
3. Add chunks of eggplant and stir until you can see all of the oil is absorbed on the bottom of the pan. Add remaining oil and stir.
4. Season with salt, pepper, and flakes. Cover until eggplant becomes slightly translucent.
5. Add both cans of tomatoes with liquid and stir, mixing all ingredients well.
6. Cover pan and simmer on high so the mixture bubbles.
7. Stir again and reduce to low heat.
8. Cover and let simmer for 10-15 minutes. (depending on your tender preference.).
9. Serve as a main dish plain or over a grain.
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