Eggplants are everywhere in our garden at the moment. I've have had many suggestions on ways to cook them but this is my go too. It is so easy and you can add whatever other greens you have like zucchini or broccoli. This recipe goes great with meat, eggs or zucchini noddles. Little Miss E enjoys the zucchini noodle option, what won her over was that it smells just like pasta when it's cooking. My other favourite is to batter sliced eggplant in egg and almond meal and then fry.
Ingredients
Method
Please Note - I have only made this in the thermomix, so the times may vary in a pan but I'm sure you cannot go wrong. Eggplant should be nice and soft but still hold its shape once it is cooked.
- 2 Onions, diced
- 2 Garlic Cloves, diced
- 80g Olive Oil
- 2 Eggplants, cubed
- 400g tin of Diced Tomatoes or Passata
- Salt and Pepper to taste
Method
- Saute Onion and Garlic in 40g of Olive Oil. (Thermomix - chop onion and garlic for 3 sec on speed 7, then saute for 4 min at 100 Deg on Speed 1.)
- Add Eggplant and 40g Olive Oil, saute for 4 min. (Thermomix - 100 Deg reverse speed 1, note all of the eggplant may not fit, if not add remainder at 2min mark as it will saute down, and may need some mixing with Spatula)
- Add Tomatoes, salt and pepper. Simmer to cook for 20 minutes (Thermomix - 100 Deg reverse speed 1.
- Serve with Meat, Vegetables or Eggs and ENJOY!!
Please Note - I have only made this in the thermomix, so the times may vary in a pan but I'm sure you cannot go wrong. Eggplant should be nice and soft but still hold its shape once it is cooked.
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