Eggplant Braised in Marinara Sauce

Serves 2 as a main dish, 4 as a side dish

I love this eggplant recipe. It is based on a method of cooking I learned from Italian friends. The vegetables are braised in a small amount of well-seasoned tomatoes that form a sauce as they cook. It is a quick, easy and healthy side dish or delicious vegetarian main dish served with rice, pasta or other grain of choice.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, coarsely chopped
• 1/2 large green or red pepper, or a combination, coarsely chopped
• 1 medium eggplant, coarsely chopped
• 3 large cloves garlic, minced
• 2 tablespoons dried oregano leaves, divided
• Salt and pepper to taste
• 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices

Heat a large skillet over medium heat. Add the olive oil, then the onions and peppers. Cook until slightly softened, about 8 minutes. Add the garlic and cook one more minute. Add the tomatoes and season with salt, pepper and 1 tablespoon of the oregano. Cook until the tomatoes break down slightly, about 5 minutes. Add the eggplant. Season with the remaining oregano and additional salt and pepper. Cover, reduce heat to medium-low, and cook until the eggplant is tender, 20 to 30 minutes, depending on the age and size of the eggplant. Serve hot, warm or room temperature.

Notes: When I serve this as a main dish, I sometimes add chopped cremini mushrooms, about 8 ounces, when I cook the eggplant. I also pass some freshly grated Parmesan cheese when serving.

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