Eggplant and bacon tomatoes

1 serving


Wash and dry vegetables. Cut the tomatoes into quarters, and cut the aubergine into 2cm cubes. Finely chop or crush the garlic. Cut the bacon into thin slices and then into strips. Heat the wok or pan and place the bacon strips. Toast the bacon until crisp, then add the garlic and warm it up for 1 minutes. Put the diced aubergine in the pan and fry under a lid for 5 minutes, stirring occasionally. When the aubergines begin to soften, add tomato wedges. Stir, reduce heat and simmer under the lid for about 10 more minutes, until the aubergines are soft, while maintaining their shape. Finally, salt the dish and season with ground pepper.