Smart tomato sauce with eggplant

Ingredients for 1 servings:

• 1 eggplant(s), approx. 250 g
• ½ tsp, leveled salt
• 2 medium-sized onions, approx. 150 g
• 1 garlic clove(s)
• 3 tbsp olive oil
• 1 can tomatoes, chopped, 400 g
• 50 ml vegetable stock
• Pepper, white
• Paprika powder, sweet
• Harissa
• ½ tsp marjoram, shredded
• ½ tsp oregano, shredded
• ½ tsp thyme, shredded
• ½ tsp basil, shredded
• some rosemary, freshly chopped
• 1 tsp soy sauce
• 1 tsp balsamic vinegar
• possibly honey
• possibly tomato paste
• possibly stock powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

my favorite lunch

Cut the eggplant into approximately 1×1 cm cubes. Place in a small bowl and toss with the salt. Set aside. Peel the onion and garlic. Cut the onion into half rings and dice the garlic. Heat the olive oil in a saucepan and fry the onion rings until golden brown. Add the eggplant cubes and fry for 3 minutes, stirring occasionally. Before they stick to the bottom of the pan, add a little more olive oil. Season with pepper, paprika, and a little harissa, using the latter carefully. Stir in the chopped tomatoes. Rinse out the can of vegetable stock and stir in the stock along with the garlic, soy sauce, and balsamic vinegar, then add the herbs. Simmer until the eggplant cubes have the desired bite. Season to taste, perhaps with a little honey (the sauce is vegan without honey) or stock powder. If desired, you can thicken the sauce with a little tomato paste. I like to make this dish for lunch; I don’t need anything with it. You can also serve it with bread or eat it with it. Or serve it with cooked pasta, which makes it a meal for two. The tomato sauce with eggplant goes well with many things.