Eggplant in Tomato Sauce.mp4

Name: Eggplant in Tomato Sauce.mp4
Total time: 1 h
Ingredients: 1 medium eggplant, peeled and diced (about 12-16 oz.); 2 tbsp. olive oil; 12 oz. cherry tomatoes, cut in half; 2 garlic cloves, minced; 1/2 tsp. sea salt or to taste; 1/4 tsp. pepper or to taste; 1/8 tsp. red pepper flakes or to taste; 1 tbsp. chopped dill

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Total: 60

Servings: 4

Ingredients

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1 medium eggplant, peeled and diced (about 12-16 oz.)2 tbsp. olive oil12 oz. cherry tomatoes, cut in half2 garlic cloves, minced1/2 tsp. sea salt or to taste1/4 tsp. pepper or to taste1/8 tsp. red pepper flakes or to taste1 tbsp. chopped dill

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Instructions

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Step 1

Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.

Step 2

To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.

Step 3

Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.

Step 4

Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.

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