Eggplant With Tomatoes Recipe

Name: Eggplant With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 medium strips bacon; 1 small onion, diced; 1 clove garlic, crushed; 2 to 3 peeled tomatoes; 1/2 green pepper, diced; 1/2 c. celery, chopped; 1 Tbsp. fresh parsley, finely minced; 1 tsp. dried sweet basil; 1 medium eggplant, peeled and diced; 1/2 tsp. salt; 1/8 tsp. pepper

Servings: persons

2 medium strips bacon
1 small onion, diced
1 clove garlic, crushed
2 to 3 peeled tomatoes
1/2 green pepper, diced
1/2 c. celery, chopped
1 Tbsp. fresh parsley, finely minced
1 tsp. dried sweet basil
1 medium eggplant, peeled and diced
1/2 tsp. salt
1/8 tsp. pepper

1
In a large skillet or Dutch oven, fry the bacon until crisp and transfer to a small platter.
2
Add the onion and garlic to the fat in the pan and saute for 3 to 5 minutes.
3
Add tomatoes, pressing them down into the skillet with a spoon, so they they will yield a little juice.
4
Add the green pepper, celery, parsley, basil, eggplant, salt and pepper.
5
Cover tightly and cook until the eggplant is tender and most of the moisture has converted into sauce, about 25 minutes.
6
Crumble bacon over the top and serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium strips bacon, 1 small onion, diced, 1 clove garlic, crushed, 2 to 3 peeled tomatoes, and more.

Yes, Eggplant With Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant With Tomatoes

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