Authentic home cooking from Italy, with US measurements. 
Microwave Jar-Cooked Eggplant with Tomatoes
Eggplants cooked in just 5 minutes using the microwave jar-cooking technique, perfect for pasta or as a great side dish. Thanks to the vacuum created by jar-cooking, you can store the dish in the fridge for a few days without altering its taste, color, or aroma.
Microwave Jar-Cooked Eggplant with Tomatoes
Eggplants cooked in just 5 minutes using the microwave jar-cooking technique, perfect for pasta or as a great side dish. Thanks to the vacuum created by jar-cooking, you can store the dish in the fridge for a few days without altering its taste, color, or aroma.
Open in Cookpad AppSteps
- 1
In a 2-cup (500 ml) Weck jar, pour the tablespoon of extra virgin olive oil and add the garlic clove, then microwave uncovered for 1 minute.
- 2
Add the washed and cubed eggplant, halved cherry tomatoes, salt, oregano, and basil, and mix everything together.
- 3
Close with the lid, gasket, and clips, and cook in the microwave for 5 minutes at 750 watts.
- 4
Let the jar rest on a rack for 20 minutes; during this time, it will finish cooking and a vacuum will form, allowing you to store the dish in the refrigerator for up to a week. To enjoy the full flavor of the eggplant with tomatoes, simply remove the clips and microwave the jar again for 2-3 minutes at 750 watts.
- 5
If you want to try replicating the recipe and it's your first time, I recommend reading the instructions in my Cookpad post "Microwave Jar-Cooking," where you'll find all the necessary information to cook with this innovative method.
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