Vegan Creole Eggplant Skillet Recipe

About this recipe

A hearty and flavorful vegan dish featuring tender eggplant, vibrant vegetables, and aromatic herbs simmered in a rich tomato sauce. Perfect for a satisfying dinner solution.

Ingredients

• 500 g Organically Grown Small Brinjal
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 25 g Parsley
• 10 g Rosemary
• 10 g Fresh Thyme

Instructions

1. 1. Wash and dice 1 medium eggplant, 1 green pepper, and 1 onion into bite-sized pieces.
2. 2. Mince 2 cloves of garlic.
3. 3. Heat a large skillet over medium heat and add the diced onion, green pepper, and minced garlic. Sauté for 3-4 minutes until softened.
4. 4. Add the diced eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
5. 5. Stir in 1 cup of tomato sauce, 1/2 teaspoon of parsley, 1/4 teaspoon of rosemary, and 1/4 teaspoon of thyme. Mix well to combine.
6. 6. Reduce the heat to low, cover the skillet, and let the mixture simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
7. 7. Taste and adjust seasoning if needed. Serve hot as a main dish or over rice or quinoa for a complete meal.