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Eggplant with Tomatoes | COOKTORIA

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If you love delicious and satisfying eggplant in your dishes, then you have to try this Eggplant with Tomatoes. It’s hearty, flavorful, and made with sweet cherry tomatoes and fresh garlic.

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The flavor of this Eggplant in Tomato Sauce is so good, you might have to make a double batch. The diced eggplant has a creamy texture that is perfect when added to the fresh herbs, minced garlic, and juicy softened tomatoes. It works as a side dish or your main course because eggplant has a surprisingly meaty texture that is so satisfying!

You are going to love this simple dish, which only requires a few kitchen basics and comes together in less than half an hour. Serve it as a light lunch or side, or you can pair it with pasta, grains, or the protein of your choice. Friends and family alike are going to adore this meal. Let’s take a closer look at the ingredients you’ll need to make this Eggplant in Tomato Sauce.

Video Tutorial

Main Ingredients

  • Eggplant. Medium-sized has the best flavor.
  • Tomatoes. I like using cherry tomatoes (Flavor Bombs) for their sweetness.
  • Olive Oil. Or use your favorite oil.
  • Garlic. Freshly minced is best.
  • Salt & Pepper. To taste.
  • Red Pepper Flakes. For a touch of heat. Optional.
  • Dill. Or you can use other herbs, like basil or parsley.

How to make this Eggplant with Tomatoes

1. In a non-stick pan, place the diced eggplant and pan fry it until nicely charred and cooked through (no oil necessary). Once it’s cooked, remove it from the skillet and set it aside.

frying the eggplant

2. Now add the olive oil and tomatoes to the same skillet. Cook them until the tomatoes are soft and start to fall apart, about 10 minutes.

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cooking the tomatoes

3. Add the garlic, salt, black pepper, and red pepper flakes to the tomato sauce and stir. Cook the sauce for about 3-4 minutes, breaking the tomatoes in the process.

adding garlic and spices

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4. Finally, add the eggplant back in along with the fresh dill. Stir and cook until everything is hot. Then serve.

adding eggplant to the tomatoes

Eggplant with Tomatoes in the skillet

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Tips for the best Eggplant with Tomatoes

  • Choose good quality eggplant. Look for medium-sized eggplant that are firm, but not hard, and have no soft spots or blemishes. The flesh inside should be white with a slightly green tinge.
  • Use sweeter tomatoes. For the best flavor in your Eggplant in Tomato Sauce, use sweeter tomatoes, like the Flavor Bomb cherry tomatoes I chose. As they cook, they release such an incredible taste into the sauce.
  • Salt the eggplant beforehand. To get a creamier texture with your eggplant, salt it ahead of time. As it sits, the moisture is drawn out and there is a richer flavor once it’s cooked.
  • Cook the tomatoes until they burst. When you’re cooking the tomatoes, wait for them to become soft to the point of bursting. Then break them up, leaving some pieces as added texture in this great sauce.
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Variations to this recipe

  • Add some protein. Make this a more satisfying meal if you plan to eat it on its own by adding protein, such as cooked quinoa, black beans, diced chicken breasts, or tofu.
  • Make it with more vegetables. Adding more vegetables is easy in this Eggplant with Tomatoes. Try it with some diced zucchini, mushrooms, cauliflower, yellow squash, sweet potatoes, or spinach.
  • Substitute other tomato varieties. Besides cherry tomatoes, you can also use plum or grape tomatoes, canned diced tomatoes, or heirlooms. But remember, the sweeter the better for more flavor.
  • Substitute another herb. You can use fresh dill, or make it with some parsley, basil, mint, or oregano. Fresh is best, but dried can work in a pinch.

How to store and reheat it

You can store this Eggplant in Tomato Sauce in the refrigerator in an airtight container after it has cooled. It will last for 3-5 days. Reheat it in the microwave or on the stovetop until warmed through, and serve.

What to serve this with

  • On its own. With its uniquely meaty texture, this eggplant dish is satisfying enough to be eaten on its own. You can serve it with some toasted bread to sop up the tasty sauce.
  • Pasta. Enjoy this Eggplant with Tomatoes over your favorite pasta. Or add it atop a plate of Angel Hair Pasta, Creamy Roasted Pepper Pasta, or simple Pasta with Tomato Sauce.
  • Proteins. Make this the side dish to recipes like Ahi Tuna Steaks, Spinach Stuffed Chicken Breast, and Cajun Salmon.
  • Grains. Serve this recipe with grains like quinoa, rice, bulgur, millet, or sorghum. You can try it with this Salsa Rice, Quinoa with Eggs and Vegetables, Easy Rice and Okra, and Mediterranean Farro Salad.

Eggplant with Tomatoes on a plate

You are going to love this delicious and easy recipe for Eggplant in Tomato Sauce. It’s so versatile and has a great flavor that works with whatever you’re serving it with.

More tasty eggplant recipes:

Eggplant with Tomatoes

Tania Sheff

If you love delicious and satisfying eggplant in your dishes, then you have to try this Eggplant with Tomatoes. It’s hearty, flavorful, and made with sweet cherry tomatoes and fresh garlic.

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Lunch

Cuisine American

Servings 4 people

Calories 114 kcal

Ingredients  

1x2x3x

  • 1 medium eggplant, peeled and diced (about 12-16oz.)
  • 2 tbsp. olive oil
  • 12 oz. cherry tomatoes, cut in half
  • 2 garlic cloves, minced
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste
  • tsp. red pepper flakes or to taste
  • 1 tbsp. chopped dill or parsley

Instructions 

  • In a non-stick pan, place the diced eggplant and pan fry it until nicely charred and cooked through (no oil necessary). Once it’s cooked, remove it from the skillet and set it aside.

  • Now add the olive oil and tomatoes to the same skillet. Cook them until the tomatoes are soft and start to fall apart, about 10 minutes.

  • Add the garlic, salt, black pepper, and red pepper flakes to the tomato sauce and stir. Cook the sauce for about 3-4 minutes, breaking the tomatoes in the process.

  • Finally, add the eggplant back in along with the fresh dill. Stir and cook until everything is hot. Then serve.

Notes

Tips for the best Eggplant with Tomatoes

  • Choose good quality eggplant. Look for medium-sized eggplant that are firm, but not hard, and have no soft spots or blemishes. The flesh inside should be white with a slightly green tinge.
  • Use sweeter tomatoes. For the best flavor in your Eggplant in Tomato Sauce, use sweeter tomatoes, like the Flavor Bomb cherry tomatoes I chose. As they cook, they release such an incredible taste into the sauce.
  • Salt the eggplant beforehand. To get a creamier texture with your eggplant, salt it ahead of time. As it sits, the moisture is drawn out and there is a richer flavor once it’s cooked.
  • Cook the tomatoes until they burst. When you’re cooking the tomatoes, wait for them to become soft to the point of bursting. Then break them up, leaving some pieces as added texture in this great sauce.

How to store and reheat it

You can store this Eggplant in Tomato Sauce in the refrigerator in an airtight container after it has cooled. It will last for 3-5 days. Reheat it in the microwave or on the stovetop until warmed through, and serve.

Nutrition

Calories: 114kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 256mgPotassium: 488mgFiber: 4gSugar: 6gVitamin A: 775IUVitamin C: 26mgCalcium: 32mgIron: 1mg

Tried this recipe?Leave a comment below, I can’t wait to hear from you!

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