Eggplant with Garlic and Tomato

Eggplant with Garlic and Tomato


1 person made this

This eggplant dish is a great side with barbecue meats or fish. It's also good as a vegetarian main course.

Serves: 4 

  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • 1 red chilli, seeded and chopped
  • 4 small eggplants, chopped
  • 2 zucchini, chopped
  • 3 cups (750ml) tomato puree
  • 1/2 cup (125ml) red wine
  • 400g tin cannellini beans, drained and rinsed
  • 2 cups (500ml) vegetable stock
  • 1/3 cup flat leaf parsley
  • parmesan cheese, to garnish

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Heat the oil in a large, deep fryan over medium heat. Add oil, onions, garlic and chilli and cook 5 minutes or until soft. Add the eggplant and zucchini and cook 1 minutes. Add the tomato puree, wine, cannellini beans and stock and simmer, covered, for 5 minutes until eggplant is soft.
  2. Stir through the parsley, salt and pepper and serve in bowls. Garnish with parmesan cheese.

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