Servings: 4

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Stir Fried Eggplant Tomatoes and Shallots


3 tablespoons olive oil or cooking oil
3 Frieda’s Japanese Eggplant (or 2 ½ to 3 cups other eggplant),
peeled if desired, and thinly sliced
3-4 Frieda’s Shallots, peeled and chopped
2 cloves Frieda’s Elephant Garlic, minced
2 medium tomatoes, seeded and chopped
2 tablespoons fresh basil, chopped
1-2 teaspoons fresh rosemary, chopped
Salt and pepper to taste


In a wok or large skillet, heat oil. Sauté Japanese eggplant with shallots and garlic for 5 minutes or until eggplant is nearly tender. Stir in tomatoes, basil, and rosemary. Cook 2 minutes more or until heated through. Season to taste with salt and pepper.