Eggplant in Olive Oil

Eggplant cooked until meltingly soft in olive oil with onion, garlic, pepper and tomato, like a quick chopped imam bayildi. Serve warm or cold with bread; fully plant-based.

Ingredients

• 1000 g eggplant (4-5, in large cubes)
• 140 g olive oil
• 200 g onion, sliced
• 300 g tomato, diced
• 20 g garlic (5 cloves), sliced
• 100 g green pepper, sliced into rings
• 8 g (2 tsp) sugar
• 150 g (2/3 cup) hot water
• 10 g (2 tsp) salt

Instructions

1. 1

   Peel the eggplant in stripes and cut into large cubes. Sprinkle with half the salt and leave in a colander for 20 minutes, then pat dry with paper towels (resting not included in total time).

2. 2

   Heat half the olive oil in a wide pan and cook the eggplant over medium-high heat in 2 batches for 8-10 minutes, until lightly browned and soft. Transfer to a pot.

3. 3

   In the remaining olive oil, sauté the onion over medium heat for 5-6 minutes until lightly golden. Add the garlic and green pepper and cook 3 more minutes.

4. 4

   Add the tomato and cook for 5 minutes until it releases its juice and thickens slightly.

5. 5

   Spread the sauce over the eggplant and add the sugar, remaining salt and hot water.

6. 6

   Cover and simmer on low for 20-25 minutes until the eggplant is very soft and has absorbed the sauce. Let cool slightly in the pot before serving.

Nutrition

Per serving