My Great Grandmother's Simple Eggplant Recipe with Tomatoes
When eggplant is braised with tomatoes, onion, and bell pepper, you have a magical stew, or soup.
Prep Time15 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 15 minutes mins
Course: Entree
Cuisine: Italian
Servings: 8
Author: Angela Roberts
- 2 tablespoons olive oil
- 2 cloves fresh garlic
- 2 eggplants peeled cut into large cubes
- 6 extra large fresh tomatoes or 2 large cans San Marzano Tomatoes about 6 cups
- 1 bell pepper seeded, sliced thinly, lengthwise
- 1 onion chopped
- fresh basil
- Kitchen Tools
- Vegetable Peeler I use this one
- Dutch Oven I cook in this
If using fresh tomatoes, blanch first for one minute in boiling water. Cut one end with an x and peel.
Chop tomatoes. Set aside. If they are too watery, you may discard some of the liquid. My tomatoes were very meaty, so I used everything.
If using canned tomatoes, chop roughly. Use all the juice from the can.
Heat olive oil in a large pot.
If using a dutch oven on top of the stove, heat olive oil and soften garlic. Add onion and saute for a minute or so just to add flavor to the oil.
Add the rest of the ingredients.
Cook on very low for three hours, until all the eggplant is very soft.
TO MAKE SOUP (which is an option)
Put 3/4 into a vitamix or use an immersion blender. You can blend all of it if you desire. Serve with fresh herbs and pecorino romano.