Eggplant In Tomato Sauce
A flavorful eggplant in tomato sauce featuring tender eggplant, fresh tomatoes, and aromatic herbs, perfect for a comforting vegetarian meal or side dish.
Ingredients
- 4 cups fresh eggplant, peeled and cubed ⓘ
- 2 medium white onions, chopped ⓘ
- 1 small green pepper, chopped ⓘ
- 3 garlic cloves, crushed ⓘ
- 1/4 teaspoon salt ⓘ
- 2 tablespoons olive oil ⓘ
- 2 medium tomatoes, seeded and cubed
- 1 bay leaf ⓘ
- 1 chicken bouillon cube ⓘ
- 1 teaspoon vinegar ⓘ
- 1/2 teaspoon oregano ⓘ
- 3 tablespoons tomato paste ⓘ
Instructions
- In a large skillet, saute the eggplant, onions, green pepper, garlic, and salt in the olive oil.
- Add the seeded and cubed tomatoes, bay leaf, dissolved chicken bouillon cube, vinegar, and oregano.
- Cook for 5 minutes, stirring occasionally.
- Add tomato paste and mix well.
- Cover and simmer for 20 minutes.
- Remove the lid, stir, and discard the bay leaf.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider adding a pinch of red pepper flakes for heat or a splash of balsamic vinegar for sweetness. If fresh tomatoes are not in season, canned tomatoes can be a convenient substitute—just rinse them to reduce sodium. Also, try using zucchini or squash in place of eggplant for a different texture in this Mediterranean dish.
Serving Suggestions
Serve this eggplant in tomato sauce over a bed of saffron rice with almonds for a delightful meal. It pairs beautifully with Mediterranean recipes like Lemon Chicken With Capers or Roasting Beets for a balanced dinner. Garnish with fresh herbs like basil or parsley for added flavor and color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally, until heated through. You can also microwave individual portions for 1-2 minutes, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant In Tomato Sauce contains roughly 502 calories, with 11g protein, 96g carbohydrates, and 14g fat. It is an excellent source of iron (198% of the Daily Value), dietary fiber (100% of the Daily Value), and calcium (77% of the Daily Value). Note that it is relatively high in sodium, at 1423mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the eggplant in tomato sauce?
Yes, this dish freezes well! Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm it on the stove or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).