Eggplant in Tomato Sauce

Name: Eggplant in Tomato Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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; 1/2 tsp. sea salt (or to taste); 1/4 tsp. pepper (or to taste); 1/8 tsp. red pepper flakes (or to taste); 1 tbsp. chopped dill

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : Tania Sheff

vegan eggplant recipe

Ingredients

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1 medium eggplant, peeled and diced ((about 12-16 oz.))2 tbsp. olive oil12 oz. cherry tomatoes, cut in half2 garlic cloves, minced1/2 tsp. sea salt (or to taste)1/4 tsp. pepper (or to taste)1/8 tsp. red pepper flakes (or to taste)1 tbsp. chopped dill

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Instructions

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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.