Eggplant       in Tomato Sauce


4 servings


30 minutes


– 1 medium eggplant, peeled and diced (about 12-16 oz.) – 2 tbsp. olive oil – 12 oz. cherry tomatoes, cut in half – 2 garlic cloves, minced – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste – ⅛ tsp. red pepper flakes or to taste – 1 tbsp. chopped dill

1. Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through.

2. To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.

3. Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. 

4. Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.

Choose the best eggplant. When shopping for an eggplant, look for one that is firm, but not hard. Avoid blemishes or soft spots.

Salt the eggplant ahead of time. If you want the eggplant to have a creamier consistency, you can salt it beforehand.

Store this Eggplant in Tomato Sauce in an airtight container in the refrigerator once it is cooled. It will last for 3-5 days.

This Eggplant in Tomato Sauce is hearty and flavorful, with a delicious texture. 

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes