Eggplant is definitely my first choice when it comes to dinner or lunch options. I grew up on eggplants in any shape or form, warm or cold, spicy or mild, in red sauce, olive oil, vinegar, tahini and so much more.
What I like about eggplant is that it’s super versatile and you can add it to many warm dishes such as stews, soups and salads.
This dish is all about the spice, the warmth, and the ultimate comfort food. On top of rice or quinoa, it’s a perfect satisfying meal. Even if you host non-vegan friends they will like it as a side dish or as an appetizer on a cracker.
No need to fry or sauté anything before hand, just add everything at the same time and let the simmering do the job for you. If you have an Instant Pot, I believe you can easily use it with this recipe.
Eggplant contains vitamins and minerals, such folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium. Eggplant is also high in fiber which helps regulate digestive functions.
I would love to hear your thoughts after you try this recipe!
2 large eggplants, cubed
1 jalapeño, chopped
2 cloves of garlic, minced
1 leek, chopped
1 package of pomi chopped tomatoes, 26.46 oz / 750 g
1 tablespoon sweet paprika
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon coconut sugar
Take an iron skillet and add all the ingredients, cover with lid and let it simmer for at least an hour or more, until the eggplants are tender. Mix the eggplant every 10 minutes. Serve warm or in room temperature.