Eggplant With Sundried Tomato And Mozzarella

1. 1

   Place the onion and garlic in a pan with olive oil and cook on medium heat until cooked, approximately 2 minutes.

2. 2

   Add the tomatoes and cook for a further minute then cover. Cook for 3 minutes then add the cubed eggplant, stirring and adding a little olive oil and 2 tablespoons water.

3. 3

   Cook covered for 10 minutes, until the eggplant is soft, stirring every minute or so to ensure the mixture doesn't burn, adding a little oil and water as necessary.

4. 4

   Once the eggplant is soft, add the sundried tomatoes with two tablespoons of sundried tomato oil, stirring to combine.

5. 5

   Allow to cook uncovered for another minute.

6. 6

   Remove from the heat and sprinkle the torn mozzarella over the mixture evenly. Allow to sit for 2 minutes for the cheese to melt a little.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.