Berinjela guisada

This tomato-stewed eggplant is a simple side dish from the home repertoire. It is cooked covered before the final reduction.

Ingredients

• 800 g eggplant
• 400 g tomatoes
• 150 g onion
• 12 g garlic
• 35 g olive oil
• 4 g salt
• 1 g black pepper
• 150 ml water

Preparation

Cut the washed eggplants into 2 cm cubes and finely slice the onion.

Sauté the onion in oil for 5 minutes, then add the garlic and chopped tomatoes.

Add the eggplants, water, salt, and pepper. Cover and simmer for 25 minutes, stirring gently.

Finish uncovered if necessary. The eggplants should be tender and the sauce reduced, without burning the bottom.