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Tuesday, May 12, 2015

Simmered Eggplant And Tomato

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 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)

Recipe

  • 1 heat 3 tablespoons of oil in a large pan over medium-high heat.
  • 2 saute onion until tender; add garlic.
  • 3 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.
  • 4 season with salt, pepper, and flakes. cover until eggplant becomes slightly translucent.
  • 5 add both cans of tomatoes with liquid and stir, mixing all ingredients well.
  • 6 cover pan and simmer on high so the mixture bubbles.
  • 7 stir again and reduce to low heat.
  • 8 cover and let simmer for 10-15 minutes. (depending on your tender preference.).
  • 9 serve as a main dish plain or over a grain.

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