Quick Recipe for Eggplant and Tomato Pan

Eggplant and tomato are two ingredients that complement each other perfectly. Cooked together, they make a delicious and filling dish. If you're looking for a quick and easy recipe that uses these two ingredients, you've come to the right place!

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April 7, 2023

I have always been a fan of eggplant. The creamy texture and nutty flavor make any dish soul food. I love eating this quick eggplant and tomato skillet on rainy and chilly days, when a warm meal makes my palate sing. Served with pita bread, flatbread or plain toast briefly heated in the toaster or pan until crispy, this dish tastes especially good when combined with yogurt! The latter gives the necessary freshness kick.

Bon appetit,

Ingredients

5 eggplants

6 panicle tomatoes

1 red or yellow bell bell pepper

4 garlic cloves

Olive oil

Freshly chopped parsley

Yogurt | Optional: Greek yogurt

Salt and pepper

Preparation

Finely dice eggplant, bell bell pepper and garlic cloves, place in two separate bowls. Put tomatoes in a heatproof bowl, pour boiling water over them until covered. After a few minutes, pour water away, peel tomatoes with knife and dice into small pieces. Generously pour olive oil in a pan, add eggplant, stir and let sweat for a few minutes. Add peppers, sweat for a few minutes, same with tomatoes. Stir for 2-3 minutes, season with salt and pepper and garnish with parsley and yogurt.

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