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Eggplant In Tomato

Eggplant In Tomato
Eggplant In Tomato

What's great about it

This is a nourishing, plant-based meal from my  Healthy Chef Recipe App and my cookbook Earth To Table. It's high in protein, fibre and antioxidants to keep you fit, healthy and strong. Eggplant braised in a sauce made with sun-ripened tomatoes and capsicum, topped with organic eggs and scattered with fresh garden herbs. Devour with crusty sourdough and enjoy.


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. 

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