Eggplant and Tomatoes
Ingredients
- 1 large eggplant (aubergine), or 2 long Asian eggplants
- ¾ - 1 cup of chopped ripe tomatoes, or tomatoes in the can
- 2 cloves garlic, finely chopped (1 tbsp minced)
- ¼ cup onion, chopped
- 1 tbsp and 1 tsp olive oil
- Hot finely chopped pepper to taste
- Salt to taste
- 1 tbsp chopped Basil leaves, or parsley leaves (optional)
Instructions
- Heat oven to 400 degrees F (200 degrees C).
- Peel the eggplant and slice into 1-inch diced cubes.
- Sprinkle a bit of salt on the eggplant and 1 tbsp of olive oil and gently mix.
- Add parchment paper to a baking sheet and add eggplant cubes.
- Bake for about 20 minutes (a fork should pierce through when done).
- Remove eggplant from oven and set aside.
- Heat a skillet to medium heat.
- Add 1 tsp of oil and reduce heat to medium-low.
- Add onions and stir gently until translucent (2 minutes).
- Add garlic and stir gently for 1 minute.
- Add tomatoes and it’s liquid and stir for about 2 minutes.
- Add eggplant and salt, and stir, and let simmer covered for 10 minutes. Add a little water if needed.
Notes
Pairing:
Serve with avocado toast, polenta, in wraps and tacos, and with rice and legume dishes.
Serve as a snack with crackers.