Eggplant Provencale
Eggplant Provencale offers a hearty, flavorful vegetable dish with tender eggplant, aromatic herbs, and savory marinara sauce. Perfect for vegetarians or as a side, it combines Mediterranean flavors with simple preparation, making it an ideal choice for a comforting and healthy meal.
Ingredients
Instructions
- Macerate the eggplant with 1 1/2 tablespoons of salt for about 30 minutes to remove liquid and soften.
- Drain the eggplant thoroughly.
- Saute the eggplant in a film of olive oil along with the sliced green pepper and onion; do not brown.
- Set the sauteed mixture aside.
- Dry the eggplant on paper towels and then saute in a film of olive oil for 2 to 4 minutes to brown.
- Add the onion, green pepper, marinara sauce, garlic, basil, and thyme to the eggplant.
- Cook down the mixture until thickened.
- Serve as a vegetable side dish or over cooked pasta.
Tips & Substitutions
For best results, use a firm eggplant to avoid excessive moisture. If you're looking for a lighter dish, substitute the olive oil with a non-stick cooking spray. For extra flavor, consider adding chopped fresh herbs like parsley or oregano. If you don't have marinara sauce, crushed tomatoes can work as a substitute. This dish also adapts well to Mediterranean recipes, so feel free to experiment with additional vegetables.
Serving Suggestions
Eggplant Provencale is delightful as a side dish, but it can also be served over cooked pasta for a heartier meal. Pair it with a refreshing Yogurt Herb Dressing to add a creamy contrast. It complements grilled meats and roasted vegetables beautifully. For a complete vegetarian meal, consider serving it alongside a crisp salad or as part of a larger spread with dishes like Stuffed Pepper Wedges.
Storage & Reheating
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking. Alternatively, you can microwave individual servings for about 1-2 minutes, ensuring even heating. This dish can also be frozen for up to a month; just allow it to cool completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Provencale contains roughly 222 calories, with 11g protein, 34g carbohydrates, and 6g fat. It is an excellent source of vitamin C (69% of the Daily Value), iron (41% of the Daily Value), and calcium (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 537mg per serving (23% 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 use frozen eggplant for this recipe?
While fresh eggplant is recommended for the best texture, you can use frozen eggplant if that's what you have. Just make sure to thaw and drain it thoroughly to avoid excess moisture, which can affect the final dish.
What can I do with leftovers?
Leftovers can be creatively repurposed. Consider using them in a wrap or layered in a sandwich with fresh greens. They also work great as a filling for Vegetable And Cheese Pita Pockets or as a topping for baked potatoes.
Is it possible to make this dish vegan?
Yes, this recipe is naturally vegan since it doesn't contain any animal products. Just ensure that your marinara sauce is also vegan-friendly. You can enhance the dish with additional vegetables or serve it with a side of rice for a complete meal.
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).