Eggplant in Caramelized Tomato

Instructions

1. Begin by slicing the 200g of raw eggplant into rounds or strips, depending on your preference.
2. Finely chop 60g of red onion and 10g of raw garlic, setting them aside for later use.
3. In a non-stick skillet over medium heat, sauté the chopped onion and garlic until they start to soften and become fragrant, about 3 minutes.
4. Add the sliced eggplant to the skillet and cook until the eggplant is tender and slightly browned, approximately 8 minutes.
5. Pour 0.25 cup of tomato puree over the cooked eggplant. Stir well to ensure the eggplant slices are fully coated with the tomato puree.
6. Continue cooking the eggplant in the tomato puree, allowing the mixture to simmer until the puree has caramelized onto the eggplant, about 7 minutes.
7. Remove from heat and let it sit for a couple of minutes before serving. Enjoy your Eggplant in Caramelized Tomato hot or at room temperature.