Simmered Eggplant and Tomato
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
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
- Heat 3 tablespoons of oil in a large pan over medium-high heat.
- Saute onion until tender; add garlic.
- 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.
- Season with salt, pepper, and flakes. Cover until eggplant becomes slightly translucent.
- Add both cans of tomatoes with liquid and stir, mixing all ingredients well.
- Cover pan and simmer on high so the mixture bubbles.
- Stir again and reduce to low heat.
- Cover and let simmer for 10-15 minutes. (depending on your tender preference.).
- Serve as a main dish plain or over a grain.
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RECIPE SUBMITTED BY
I'm a hugeeeeeee foodie that will try anything. I'm very eclectic and experimental when it comes to food.