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Sauteed Eggplant and Tomatoes Recipe

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This recipe for Sauteed Eggplant and Tomatoes is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium eggplants, peeled and cubed
salt and pepper to taste
1/3 cup olive oil
2 tsp minced garlic
2 (16 ounce) cans diced tomatoes
water
Directions:
Directions:
Put olive oil and garlic in large skillet over medium heat. Cook for about a minute and add eggplant. Stir well to coat with olive oil. Add some salt and pepper. Cook and stir constantly for about 10 minutes until eggplant begins to give off liquid. Add tomatoes and about 1/2 cup or more of water. Cook for about 30 minutes or more and adjust seasoning.

 

 

 

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