Tomato Braised Eggplant
This is a great way to preserve the glut of summer tomatoes and eggplant because it freezes perfectly. Top pasta with the sauce or serve with poached eggs and toast for breakfast.
Ingredients
1 quart juliette or cherry tomatoes
3 medium sized eggplant
1 onion
4 garlic cloves
1/2 cup white wine
Method
- Slice the onion and garlic thinly.
- In a medium pot, heat a glug of olive oil and sweat the onion and garlic with a big pinch of salt until tender.
- Halve the cherry tomatoes.
- Dice eggplant into medium-sized pieces.
- Add the eggplant to the onion mixture and start to cook.
- Add the white wine and tomatoes and cook until the tomatoes are stewy and the eggplant is cooked through.
- Taste and add more salt as desired.
