Eggplant and tomatoes. 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. Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs.
Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers. This dish of roasted eggplant and tomatoes are nicely seasoned with fresh or dried basil, garlic, olive oil, and While basil is delicious in this dish, many other herbs go well with eggplant and tomatoes. "Eggplant has always been my favorite vegetable. I experimented with this sauté by adding peppers and garlic." –Kathy Moss, Siloam Springs, AR. You can cook Eggplant and tomatoes using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Eggplant and tomatoes
- Prepare 1 small of eggplant, aubergine.
- It’s 14 1/2 oz of diced tomatoes.
- It’s 1/2 large of onion, chopped.
- It’s 1/4 tsp of salt.
- You need 1/4 tsp of ground black pepper.
- It’s 1/4 tsp of granulated garlic powder.
- It’s 2 small of red bell pepper, chopped.
- You need 2 tbsp of ghee.
Roasted Eggplant and Tomatoes. this link is to an external site that may or may not meet accessibility guidelines. I love to pair eggplants with tomatoes. I mostly love the way they look together. This tomato sauce though… this stuff is pretty sophisticated and special.
Eggplant and tomatoes instructions
- 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!.
Delicate, flavor-packed fried eggplant with green peppers and tomatoes. This humble Mediterranean dish makes a great vegetarian main with your favorite grain or warm pita bread. An all-in-one pasta dish with tender eggplant and a bright tomato sauce. Layer the eggplant, onions, and tomato slices in rows in the baking dish. While the eggplant is soaking, place the tomato slices on a baking sheet lined with parchment Pour the custard on top of the tomato and eggplant.