Savory Eggplant And Tomato Dinner Fry Recipe

About this recipe

A hearty and flavorful eggplant dish, perfect for dinner. This vegetarian recipe combines tender eggplant, tangy tomatoes, and aromatic spices for a satisfying meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Ktc Vegetable Oil
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• - Tata Salt

Instructions

1. 1. Peel and cube the eggplant into bite-sized pieces. Place the cubes in a colander and sprinkle with 1 1/2 tsp salt. Let them drain for 20 minutes to remove any bitterness.
2. 2. Heat 1/4 cup oil in a large skillet over medium heat. Add 1/2 cup diced onion and sauté until tender and translucent, about 5 minutes.
3. 3. Add the drained eggplant cubes and 1/2 cup diced tomato to the skillet. Cook slowly over medium heat, stirring often, until the mixture thickens and the eggplant is tender, about 15 minutes.
4. 4. Stir in 2 tbsp vinegar, 1/8 tsp pepper, and adjust salt to taste. Mix well and cook for another 2 minutes to combine the flavors.
5. 5. Remove from heat and let the dish cool slightly. Serve warm as a dinner side dish or chill and serve with crackers for a lighter option.