Simmered Eggplant and Tomato

"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."
 
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Ready In:
35mins
Ingredients:
7
Serves:
4
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ingredients

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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.
 
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