Simmered Eggplant And Tomato

1. 1

   Heat 3 tablespoons of oil in a large pan over medium-high heat.

2. 2

   Saute onion until tender; add garlic.

3. 3

   Add chunks of eggplant and stir until you can see all of the oil is absorbed on the bottom of the pan. Add remaining oil and stir.

4. 4

   Season with salt, pepper, and flakes. Cover until eggplant becomes slightly translucent.

5. 5

   Add both cans of tomatoes with liquid and stir, mixing all ingredients well.

6. 6

   Cover pan and simmer on high so the mixture bubbles.

7. 7

   Stir again and reduce to low heat.

8. 8

   Cover and let simmer for 10-15 minutes. (depending on your tender preference.).

9. 9

   Serve as a main dish plain or over a grain.

* Per serving · 4 servings · Values may vary.

No additional tips available.