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Eggplant With Tomatoes

Global.Potpourri's picture
  Bacon slices 6 , cut into pieces
  Onion 1 Medium, sliced
  Garlic 1 Clove (5 gm), chopped
  Tomatoes 2 Medium, chopped
  Eggplant 1 Small, cut into 1 inch cubes
  Salt 1⁄2 Teaspoon
  Red peppers 1⁄8 Teaspoon, crushed

Fry bacon in 10-inch skillet until crisp; drain on paper towels.
Cook and stir onion and garlic in bacon fat until onion is tender.
Drain fat from skillet.
Add tomatoes, eggplant, salt and red peppers to onion.
Cover and simmer until eggplant is tender, about 15 minutes.
Top with bacon.

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