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Braised Eggplant And Tomato With Sage

Natural.Foodie's picture
Ingredients
  Eggplants 1 Pound (2 Small, 1/2 Pound Each)
  Salt 3⁄4 Teaspoon
  Extra virgin olive oil 6 Tablespoon
  Plum tomatoes 1⁄2 Pound, halved
  Fresh sage leaves 6
  Garlic 3 Clove (15 gm), halved
  Red peppers 1 Pinch, crushed
Directions

GETTING READY
1) Remove the stem ends from the eggplants. Cut into half along the length.
2) Sprinkle the eggplants with 1/2 teaspoon of the salt and let stand for 30 minutes.
3) Gently squeeze excess liquid from the eggplants and blot dry with paper towels.

MAKING
4) In a large skillet, add 1/4 cup of oil and heat up.
5) Add the eggplants in a single layer, cut-side down.
6) Arrange the tomatoes, sage leaves and garlic on top.
7) Sprinkle with the remaining 1/4 teaspoon salt and the red pepper.
8) Cover the skillet with a lid and cook for 20 minutes, over moderate heat.
9) Add the remaining 2 tablespoons oil.
10) Carefully turn the eggplants, cover and cook until soft, 10 to 15 minutes longer.

SERVING
11) Use 2 warmed shallow soup plates, to place 2 pieces of eggplant. Top with the tomatoes and juices.

TIPS
If you wish, slip off the tomato skins.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
2

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