Eggplant  in Tomato Sauce

YIELD

TIME

4 servings

30 minutes

This Eggplant in Tomato Sauce is hearty and flavorful, with a delicious texture. Made with sauteed eggplant, sweet cherry tomatoes, and fresh garlic and herbs, this recipe is too good to miss.

Ingredients

– 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

Step 1

Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.

Step 2

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

Step 3

Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.

Step 4

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

How to Store

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

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