Eggplant and Tomato Sauté with a Spicy Kick
It’s a side. It’s a dip. It’s a spread. It’s delicious.
Ingredients
- ½ cup diced yellow onion
- 2 cloves garlic minced
- 1 pound eggplant diced
- 1-1/2 cups diced tomatoes divided
- 1 teaspoon chili powder
- 1 teaspoon sugar
- ½ teaspoon red chili flakes
- Salt & pepper to taste
Instructions
- Heat olive oil in large frying pan over medium heat.
- Add onion and sauté for 3-5 minutes.
- Add garlic and cook for 30 seconds.
- Add eggplant, sauté for 5 minutes.
- Place 1 cup tomatoes in blender and purée.
- Add diced and pureed tomatoes to cooked eggplant mixture.
- Cook for 5 minutes on medium.
- Reduce heat to simmer, and cook for 30 minutes, stirring occasionally.