1 large eggplant, ends cut off and sliced into 1/2-inch rounds
salt & pepper
1 large yellow onion, thinly sliced
1 pound fresh tomatoes, chopped
2 large garlic cloves, minced
1/4 cup water
1/4 tsp red pepper flakes
DIRECTIONS
Combine the Yogurt Sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.
Heat the oil in a large saute pan over medium heat. Generously season the eggplant rounds with salt and pepper on both sides. When the oil is hot fry the eggplant until lightly browned, 3 to 4 minutes per side. Transfer the eggplant to a paper towel lined plate and set aside.
Add the sliced onion to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the chopped tomatoes, garlic, and 1/4 tsp salt to the onions and stir to combine. Cover the pan and reduce heat to medium-low. Simmer with the lid on for 5 minutes. Season onions and tomatoes with salt & pepper to taste.
Add the water to the pan and increase heat to medium. Place the fried eggplant on top off the onions and tomatoes and sprinkle the red pepper flakes on top. Continue to simmer, uncovered, until the liquid has evaporated, about 10 minutes.
Transfer to a serving plate and top with the yogurt sauce.
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