Eggplants With Tomatoes are always considered the best gourmet vegetable.

Eggplant can get a bad rap. Some people find it mushy while others may find it stringy or even tasteless. But if it’s prepared well, eggplant can be an extremely satisfying meat substitute and, when joined with a few tomatoes and fresh herbs, the perfect summer meal.

I like this recipe a lot because it doesn’t try and dress up the eggplant with too much oil or gobs of cheese. So often people will fry up their eggplant (which isn’t half-bad, I’ll be the first to admit) or douse it with loads of olive oil and cheese while baking in the oven. Especially in the hot summer months, it’s nice to let eggplant stand on its own as it does here.


Piquant taste of pickled eggplants with sweet peppers and garlic will give your dish completely new relish.

  • 5 kg tomatoes
  • 3 kg eggplants
  • 6 ea sweet red peppers
  • 1 ea cayenne
  • 1 tb sugar
  • 2 tb vinegar essence
  • 2 ea garlic cloves
  • 1 tb salt


  • Grind tomatoes, peppers and garlic in a mincer and heat the vegatble mass on a pan.
  • Bring to boil, add sugar, salt, vinegar and boil for 10 mionutes.
  • Cube eggplants and add them on the pan and cook for 20 minutes.
  • Put in jars and cover hermetically.