Tomato Eggplant Spread

Tomatoes and eggplant spread for over crusty bread or as a side dish over rice. This recipe is from Cate of North Iowa - thank you Cate!
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine All
Servings 4 servings
Calories 67 kcal

Ingredients
  

  • 5 tomatoes* any variety - diced
  • 1 eggplant* see instructions
  • olive oil
  • 1 clove garlic* finely chopped, more to taste
  • red pepper flakes
  • lemon juice concentrate or fresh-squeezed
  • salt to taste

Instructions
 

  • Prep eggplant first - peel, slice into 1/2 inc slices, put in a colander. Sprinkle with lemon juice and salt. Let sit for atleast 15 minutes while prepping other ingredients. This will remove moisture from it to improve texture.
  • Chop tomatoes and set aside.
  • Squeeze the eggplant to release excess liquid and pat dry with a paper towel. Chop into a small dice.
  • In a large skillet warm the olive oil, and add finely chopped garlic and red pepper flakes - do not burn these - low heat works best.
  • Add diced eggplant, turning up the heat to medium. Cook about 5 minutes.
  • Add half of the chopped tomatoes and cook for another 5 to 10 minutes.
  • Add remaining tomatoes and cook till hot.
  • Season with salt and pepper to taste.
  • Serve on crusty bread or rice.

Notes

This recipe can also be canned in 1/2 pints by waterbath canning for 20 minutes.

Nutrition

Calories: 67kcalCarbohydrates: 13gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 630mgFiber: 5gSugar: 8gVitamin A: 1307IUVitamin C: 24mgCalcium: 27mgIron: 1mg
Keyword eggplant