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Eggplant and Tomatoes

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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.