Sweet & Sour Eggplant (Aubergine)

Recipe by Miss Annie

A nice vegetrian side dish, or lunch or dinner entree.

Top Review by SharleneW

Went together easily and we enjoyed it. The brown sugar/red wine vinegar was just the perfect blend for the eggplant and tomato. I added lots of freshly ground black pepper. I would suggest caution about using the whole amount of crushed red pepper. It may be too much for people who can't take spicy food. I wasn't quite brave enough to throw in the mint--it just seemed to odd for me, but the rest of it was a wonderful change of pace from our usual favorite vegetable side dishes.

Ingredients Nutrition


  1. Cut the eggplants into cubes.
  2. Put them in a colander, sprinkle with salt, and let stand for 30 minutes.
  3. Rinse thoroughly under cold running water and drain well.
  4. Pat thoroughly dry with absorbent paper towels.
  5. Heat the oil in a large skillet and sauté the eggplant cubes, stirring constantly, for about 1-2 minutes.
  6. Stir in the garlic and onion and cook further 2-3 minutes.
  7. Stir in the tomatoes, mint, and stock, cover, and cook for 15-20 minutes, or until the vegetables are tender.
  8. Stir in the brown sugar, red wine vinegar, and chile flakes; season with salt and pepper to taste, and cook for 2-3 minutes.
  9. Garnish the eggplant with fresh mint sprigs and serve.

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