stewed eggplant

Yet another way to prepare this delicious vegetable.

eggplant in spicy tomato sauce


Keeping it simple here.

The summer provides a variety of fresh vegetables, often in great abundance. When eggplants are happy, they can produce more than 25 large fruits in a single season.

This is just one of the very many things to do with eggplants. Eggplant can be eaten raw, so you decide how firm or soft you want to cook them. This makes a nice side-dish, but it may well be appreciated by itself as a small summer snack.  


This is what you need for 2 servings:

  • 2 small eggplants
  • olive oil or butter
  • ½ onion, chopped small
  • 2 cups tomato sauce,
     preferably from fresh tomatoes
  • S&P
  • 1 jalapeño pepper
    OR hot sauce
Pic1: eggplant in tomato sauce


eggplant & bell pepper stew


This is a recipe with the Japanese eggplant. The fruits are smaller and thinner, but more abundant then the better-known egg-shaped variety. I found I like the Japanese variety better.

This could be a spin-off of Provençal sauce
, with eggplant substituting for the onions.


This is what you need for 1 quart:

  • 2 lbs. ripe tomatoes
    or 1 large can
  • 2 red, 2 green bell peppers
  • 4-6 Japanese eggplant fruits
  • butter / olive oil
  • S&P


  • herbes de Provence
Pic2: eggplant & bell pepper stew



Pic3: peel, slice
Pic4: load that pot
Pic5: stew