A delightful and easy-to-make dish featuring tender eggplant and tomatoes, spiced with a hint of chili and garlic.
Chop the eggplants into bite-sized cubes.
Salting the eggplant cubes and letting them sit for 10 minutes can reduce bitterness.
Dice the tomatoes and onion.
Use ripe tomatoes for the best flavor.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot before adding the vegetables to prevent sticking.
Add the onion and garlic to the skillet and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the eggplant cubes and cook until they start to soften.
Cook the eggplant thoroughly to achieve a tender texture.
Stir in the tomatoes, chili powder, black pepper, and salt.
Mix well to ensure the spices are evenly distributed.
Cover the skillet and let the mixture simmer for 15 minutes, stirring occasionally.
Add a splash of water if the mixture becomes too dry.
Serve the dish warm, garnished with fresh herbs if desired.
Pair with a side of bread or rice for a complete meal.
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