Vegan eggplant with diced tomatoes garlic parsley
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Sauteed eggplant in tomato sauce

This sauteed eggplant in tomato sauce takes under 30 minutes to cook and is prepared with organic diced tomatoes, garlic, avocado oil, olive oil, and parsley or cilantro. A perfect vegan dish for people on the go. 
Course Main Course
Cuisine French
Keyword quick, sauteed eggplant, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Author Nicolas Pujol

Ingredients

  • 2 eggplants cut lengthwise
  • 1 can of diced tomatoes
  • 10 cloves Garlic
  • 1 tbsp Avocado oil
  • 0.5 cup Cilantro or parsley finely chopped
  • 1 tbsp Olive oil Serve on the plate

Instructions

  • Cut the eggplant into small pieces and place it in a pan. Add the diced tomatoes from a can or freshly diced, with the avocado oil.
    Eggplant and diced tomatoes
  • Sautee for 25 minutes, initially at high heat for 5-10 minutes then finish at medium-low.
  • Sprinkle with cilantro or parsley, and olive oil.
    Sauteed eggplant dish with garlic diced tomatoes and parsley