Eggplant with Peppers and Tomatoes Recipe
I have no fancy name for this dish. It’s one that I was taught the basics of by a Korean English student back in the day and have used many times with slight variations over time. The basic dish calls for only garlic, oil, tomatoes and eggplant, but I’ve added peppers for a dash of sweetness.
Eggplant with Peppers and Tomatoes
Serves 4
- 2 medium eggplants, peeled and chopped
- 4 tomatoes, chopped
- 1/4 c. olive oil
- 3 cloves garlic, sliced
- 1 red pepper, minced
Heat the oil in a deep frying pan. Add the eggplant and cook until it has soaked up all the oil. Add the garlic and cook another 2 min.
Add tomatoes and pepper and simmer for 10 min. Salt to taste and serve over a bed of rice.