Eggplant in Tomato Sauce

 

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
• ½ tsp. sea salt or to taste
• ¼ tsp. pepper or to taste
• ⅛ tsp. red pepper flakes or to taste
• 1 tbsp. chopped dill

Preparation:

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.
2. To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.
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.
4. Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.

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