We're back with another delicious and easy to prepare vegetarian recipe that is both filling and healthy. Eggplants are a great way to change up your meal plans and are cost efficient compared to the price of meat today.
Using 5 main ingredients, this dish can be ready in under 30 minutes for those days when you would rather spend more of your time out of the kitchen.
1 large eggplant
1 medium yellow onion, finely diced
2 cloves garlic, chopped
1 can (18 oz) of crushed tomatoes
1 tsp dried oregano
Oil for frying
Salt, pepper to taste
- Cut eggplant into cubes (about ¾ inch) and deep fry for 5 minutes or until eggplant is golden brown in colour. Take precaution when frying in hot oil as eggplant contains water and will crackle and bubble. Use enough oil and do not overcrowd the pan – fry in batches if necessary. Drain on paper towels to remove excess oil and lightly season with salt.
- In a saucepan over medium heat, add 1 tbsp of oil (can be taken from oil used in frying). Add chopped onion and garlic and cook until onion has softened, about 5-8 minutes, occasionally stirring to avoid burning. Add can of crushed tomatoes and continue to stir. Season with salt, black pepper and dried oregano and let simmer for 10 minutes. Add fried eggplant to tomato sauce and continue to cook for another 5 minutes.
- Remove from heat and serve over your favourite cooked pasta, following the manufacturer’s suggested cooking directions.
- For some heat, add red pepper flakes with the onion and garlic. Dish can also be topped with Parmesan cheese before serving, but with this dish, you don’t miss the cheese.