Eggplant with Garlic and Tomato

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

    1 person made this

    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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