Braised Eggplant With Bacon And Tomatoes Recipe

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   1.

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   Cut bacon strips in 2-inch sections.

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   Peel and quarter tomatoes.

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   Peel eggplant and cut in 1-inch cubes.

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   Crush garlic.

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   2.

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   Place bacon in a cool pan; then heat and brown lightly.

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   (Don't pour off fat.)

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   Add in garlic and stir-fry a few times.

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    3.

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    Add in eggplant cubes; stir-fry gently to coat with bacon fat.

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    Then reduce heat to medium and cook, covered, till eggplant begins to soften (about 5 min), stirring once or possibly twice.

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    4.

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    Gently stir in tomatoes.

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    Reduce heat to low and cook, covered, till eggplant is done (about 5 min more).

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    Season with salt and pepper and serve.

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    VARIATION: Increase the garlic cloves to 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.