Versatile Eggplant with Tomato

Ingredients

• 2 large eggplants (Or 3 medium; chopped; they can be weighed with salt and covered with oil before cooking)
• 800 g whole canned tomatoes (Net weight, not the weight of the drained tomatoes; peeled and lightly chopped)
• 4 dientes garlic (Chopped)
• 1 tbsp oregano (Level)
• 1 tsp honey
• 1 tbsp vinegar
• parsley (Chopped; optional)
• extra-virgin olive oil (For coating the eggplants and sautéing the garlic; amount unspecified)
• salt (A little for the eggplants, and to taste)

Steps

1. 1

   Chop the garlic. Peel the canned tomatoes and chop them slightly; the stated weight is the net weight of the contents, not the weight of the drained tomatoes.

2. 2

   Chop the eggplants, lightly salt them, and coat them well with olive oil.

3. 3

   Cook the eggplants in the air fryer at 200 °C for about 30 minutes. Alternatively, you can fry them in a pan with olive oil or roast them in the oven; the video does not specify the time or temperature for those options.

4. 4

   While the eggplants are cooking, heat olive oil in a pan and sauté the chopped garlic until it begins to brown.

5. 5

   Add the chopped tomatoes to the pan and cook until the sauce has reduced.

6. 6

   Stir the oregano, honey, and vinegar into the tomato sauce.

7. 7

   Add the cooked eggplants and simmer everything over low heat for about 10 minutes.

8. 8

   Finish with chopped parsley if desired and serve. It can be eaten as is or served with toast, pasta, chickpeas, a fried egg, lasagna, couscous, or rice.

Notes

The calculated total time includes approximately 30 minutes for cooking the eggplants and 10 minutes for the final cooking; quantities for the oil, salt, and parsley are not specified. Alternative methods for cooking the eggplant are also suggested, but no times or temperatures are provided for them.

Nutrition per serving

• main course
• vegetarian
• gluten-free
• stew
• air fryer
• Greek-inspired
• meal prep