Bohemian Eggplants

1. 1

   Take the skin off the eggplants then chop into small sticks.

2. 2

   Remove the skin from the shallots and chop into small pieces.

3. 3

   Do the same for the garlic.

4. 4

   In a large pan over medium-high heat, add about 2 tablespoons olive oil.

5. 5

   Once hot, add the shallots and cook until translucent.

6. 6

   Next add most of the garlic, reserving the rest for later.

7. 7

   Then add the eggplant, occasionally stirring the eggplant with a wooden spoon.

8. 8

   From time to time, add a small amount of water.

9. 9

   After about 20 minutes, deglaze the pan with balsamic vinegar and let cook for 1 minute.

10. 10

    Remove the pan from the heat add more olive oil, to taste, garlic, salt and pepper, let cool before serving.

11. 11

    Garnish with the tomato.

* Per serving · 4 servings · Values may vary.

No additional tips available.