Braised Eggplant with Tomatoes and Garlic

Ingredients

• 2 medium eggplant
• 4 large tomatoes
• 3 pieces garlic
• 2 tablespoons olive oil
• 1 medium red onion
• 0.25 cup basil
• 0.25 cup parsley
• 1 tablespoon balsamic vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 1 cup water

Instructions

1. 1Preheat a large, deep skillet over medium heat and add olive oil.
2. 2Slice the eggplants into 1/2 inch thick slices and add to the skillet. Cook until golden on both sides.
3. 3Remove the eggplants and set aside. In the same skillet, add chopped onions and minced garlic, sautéing until translucent.
4. 4Chop the tomatoes and add to the skillet with onions and garlic, cooking until they release their juices.
5. 5Return the eggplant slices to the skillet. Add water, balsamic vinegar, salt, black pepper, and chili flakes.
6. 6Cover and simmer on a low heat for 30 minutes, or until the eggplant is tender.
7. 7Finely chop the basil and parsley. Add half to the skillet in the last 5 minutes of cooking.
8. 8Adjust seasoning to taste.
9. 9Serve the braised eggplant garnished with the remaining fresh basil and parsley.
10. 10Enjoy this nourishing dish as a testament to the simple, yet profound flavors of the Mediterranean cuisine.