1/4 cup extra-virgin olive oil. 2 cloves garlic, chopped. One 12-ounce eggplant (unpeeled), cut into 1/4-inch by 1/4-inch by 3-inch strips. 2 tablespoons plus 1/2 teaspoon salt, or more as needed ...

Few duos make your taste buds sing like the combination of eggplant and tomatoes. Well, there’s okra and tomatoes, but that combo deserves its own column.

1. Heat 1/2 cup olive oil in a medium Dutch oven over medium high. 2. Add 2 cups of the eggplant; cook until golden, about 5 minutes on each side.

And with eggplant and tomato season here, you have no reason not to make it. It is a popular recipe from the sun-kissed region of Provence in southern France. This was one of my first recipes ...

Add the eggplant and garlic to the steamer. Cover the saucepan and steam the eggplant over moderate heat until tender, about 20 minutes. Meanwhile, in a large, deep skillet, heat the olive oil.

1/4 cup olive oil 2 large eggplants, cut into 1/4-inch rounds 2 (28-ounce) cans Italian tomatoes, chopped 2 cups freshly chopped basil leaves 1/2 cup red wine 1 teaspoon salt, plus more to taste 1 ...

What makes this sauce so compelling is the way it both maximizes and concentrates the vegetables' most luxurious aspects — the eggplant's sweet, creamy flavors and the tomato's rich, fruity ones ...

Step 2: Place tomatoes in hot water for 1 or 2 minutes, blanching but not cooking them. Place in ice bath. Remove skin, which has curled up at bottom and top and is easy to peel.

Ingredients. 4 medium-sized eggplants. Extra virgin olive oil, for drizzling, plus 1 tbsp extra. Sea salt and freshly ground black pepper. 2 onions, chopped.

Eggplant and tomato make the pasta sauce of summer By Emily Horton The Washington Post. August 29, 2017 10:47 PM. ... 2 tablespoons plus 1/2 teaspoon salt, or more as needed.