Frieda's Specialty Produce - Eggplant and Tomato Stew

Servings: 4

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Mini Eggplant and Tomato Stew


1 lb. Mini graffiti eggplants or a medium graffiti eggplant
1/2 lb. plum tomatoes, halved lengthwise (or try using whole heirloom cherry tomatoes!)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, minced
1/2 tablespoon chopped fresh oregano
1/4 teaspoon red pepper flakes (or to taste)
Salt and pepper, to taste
1 tablespoon chopped fresh Italian parsley
Pasta, couscous, or crusty bread, to serve


Preheat the oven to 350 degrees F. Trim off the top of mini graffiti eggplants, and cut into quarters. (If using regular graffiti eggplant, cut into 1-inch cubes.)  In a baking dish, combine eggplants, tomatoes, olive oil, balsamic vinegar, garlic. Season to taste with red pepper flakes, salt, and pepper.  Bake for about 25 minutes. Sprinkle on chopped parsley. Serve warm with pasta, couscous, or crusty bread.