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Simmered Succulent Eggplant (Aubergine) Stuff

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“I came up with this having bought three eggplant in the bargain produce section. Yummy, warm and juicy! Perfect for a quick meal when reheated, just pop into the microwave. Healthy, low-fat, made with the healthiest vegetables!”
READY IN:
30mins
SERVES:
6-8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggplant into halves lengthwise and remove the inside meat with a spoon, making sure to get rid of the more seedy parts if you don't like it (I did). Chop the inside of the eggplant that you just removed coarsely, set aside. Chop up the shells of the eggplant into squares, making sure that if you have a larger eggplant or an eggplant with a tougher skin to skin it.
  2. In a large saucepan heat olive oil on low heat and cook garlic until browned.
  3. Toss in the eggplant insides and yellow and orange bell peppers. Add 2 tablespoons of water. Cook for a few minutes on medium low heat, stirring occasionally.
  4. Add in chopped tomatoes, add 2 tablespoons of water. Cook for another few minutes.
  5. Add in chopped eggplant shells, dried basil, balsamic vinegar, soy sauce, black pepper and salt. Add in 4 tablespoons of water.
  6. Simmer on low heat for 10-15 minutes or longer, depending how soft you want it. I simmer for 20 or so minutes so that it gets juicy.

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