30min · 4 servings
Ingredients
• 1 medium eggplant, peeled and diced (about 12-16 oz.)
• 2 tbsp. olive oil
• 12 oz. cherry tomatoes, cut in half
• 2 garlic cloves, minced
• ½ tsp. sea salt or to taste
• ¼ tsp. pepper or to taste
• ⅛ tsp. red pepper flakes or to taste
• 1 tbsp. chopped dill
Instructions
• Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.
• To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.
• Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.
• Lastly, add the eggplants a