Eggplant In Tomato
By Teresa Cutter
What's great about it
1 eggplant, cut into chunks
2 tablespoons extra virgin olive oil
1 onion, sliced
1 red capsicum, diced
500 g Roma tomatoes, diced
125 ml water
sea salt and white pepper to taste
4 organic eggs
1 - 2 tablespoons chopped parsley
SAUTE the eggplant and onion in the olive oil until golden.
ADD tomatoes, capsicum and water then simmer for 15 minutes until the eggplant is soft. Add more water if needed to keep braising the eggplant and season with salt and pepper.
CRACK in the eggs and cover the pan.
SIMMER for 5 minutes until the egg whites have set and the yolk is still runny on the inside.
SERVE in the pan sprinkled with parsley and devour with crusty sourdough.
Notes and Inspiration
I love to serve this embellished with sliced avocado. I often double the recipe, leave out the eggs and fold the sauce through steaming hot pasta, then top with fresh grated parmesan.