Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, eggplant and tomatoes. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Eggplant and tomatoes is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Eggplant and tomatoes is something which I’ve loved my entire life.
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. They are nutrient dense and high in antioxidants. Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas!
To get started with this particular recipe, we must first prepare a few components. You can cook eggplant and tomatoes using 8 ingredients and 5 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Eggplant and tomatoes:
- Take 1 small eggplant, aubergine
- Prepare 14 1/2 oz diced tomatoes
- Make ready 1/2 large onion, chopped
- Prepare 1/4 tsp salt
- Take 1/4 tsp ground black pepper
- Take 1/4 tsp granulated garlic powder
- Prepare 2 small red bell pepper, chopped
- Make ready 2 tbsp ghee
Add the roasted eggplant and bell pepper, and stir to combine. Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. Roasted Eggplant with Feta and Tomato - An easy vegetarian entree or side dish with fresh eggplant paired with sweet tomatoes and salty melted feta cheese. Eggplant can get a bad rap.
Instructions
Instructions to make Eggplant and tomatoes:
- Heat the ghee add onions and peppers
- Peel and dice the eggplant
- When the onions and peppers are soft add the eggplant. Cover , and simmer 7 minutes.
- Add tomatoes, pepper, garlic and salt
- Simmer 10 minutes covered your done. Serve, hope you enjoy!
This aubergine or eggplant stew in tomato sauce is a typical Romanian vegetable stew, eaten a lot not only during the fasting times, but mostly in summer when the eggplants fill the markets. Remove the tomatoes from the heat and add the vinegar. When the eggplant is cooked, place the slices in a serving dish โ there should be two layers of eggplant. Place the green peppers on top of. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter.
So that is going to wrap it up with this exceptional food eggplant and tomatoes recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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