Recipe serves: 4

Eggplant in tomato sauce

1 each large eggplant
1 tsp salt
1 each very large ripe tomato
1 tsp chicken soup powder
1/3 tsp hot Hungarian paprika
¼ cup water
½ each red onion chopped
2 Tbsp oil
parsley for garnish

Preparation steps:
  1. Peel the eggplant, cut into ¾ inch cubes. Place in a large bowl. Sprinkle 1 tsp of salt and let stand for 25 minutes. Place the eggplant in a colander, rinse with water.
  2. Grate the ripe tomato in a medium bowl, discard the tomato peel. Add chicken soup powder, hot Hungarian paprika and water.
  3. Heat a wok over high heat. Add red onion and saute for 5 minutes. Add eggplants and saute additional 7 minutes.
  4. Add the tomato sauce and cook covered for 12 minutes.
  5. Serve hot and garnish with parsley.
Picture of recipe
  • For a none spicy version of this dish,
    use sweet Hungarian paprika.