Squid and Eggplants in Tomato Sauce

Squid and Eggplants in Tomato Sauce

A thick and subtly sweet tomato sauce using only half a can of canned tomatoes ♪
This simple dish goes so well with drinks or cooked rice.

Ingredients: 2-3 servings

Raw squid
1 (1 large, or 2 small)
For the tomato sauce:
Canned diced whole tomatoes
Bouillon soup stock cube
Tomato ketchup
1 1/2 teaspoons
1 teaspoon
2 cloves
White wine
2-3 tablespoons
Bay leaves
Red chili pepper
Salt and pepper
to taste
Olive oil
1 1/2 tablespoon


1. Remove the entrails from the squid, and cut into bite-sized pieces. Thinly slice the onion. Chop the eggplants into bite-sized, easy-to-eat pieces.
2. Spread some olive oil in a heated pot or a deep frying pan. Sauté the sliced garlic.
3. Sauté the onion followed by the eggplants. After the onion becomes soft, add the squid and continue to cook.
4. Add the canned tomatoes, red chili pepper, and the bay leaves into the same pot. When it's just about to boil, add the bouillon soup stock cube first, then add the rest of the ingredients.
5. Turn down the heat to a low medium, and simmer until the sauce reduces to about half of its original volume. Season with salt and pepper to finish.

Story Behind this Recipe

A side dish that goes great with either wine or rice.