Eggplant With Tomato Sauce(Great Over Rice)
A flavorful eggplant and tomato sauce with savory and sweet notes, perfect over rice for a hearty vegetarian meal or a comforting side dish.
Ingredients
Instructions
- Cook diced eggplant for 10 minutes or until tender and water is almost absorbed.
- Saute onions and chopped green peppers in oil until fragrant.
- Add the juice of tomatoes to the skillet and let it boil gently until reduced by about half.
- Cut tomatoes into small pieces and add them along with seasonings to the skillet.
- Add the cooked eggplant cubes to the mixture.
- Mix well and let simmer a few minutes to absorb flavors.
- Ensure the sauce is quite thick before serving.
Tips & Substitutions
For a richer flavor, consider adding minced garlic when sautéing the onions and green peppers. If you're short on time, you can use canned tomatoes instead of fresh ones. To reduce bitterness, sprinkle the diced eggplant with salt and let it sit for 30 minutes before cooking, then rinse. Additionally, a splash of balsamic vinegar can enhance the sauce's depth.
Serving Suggestions
Serve this eggplant with tomato sauce over a bed of fluffy rice for a satisfying meal. It pairs beautifully with Garlic Bread With Tomato Salad for a refreshing side. You can also top it with crumbled feta for a burst of flavor or serve alongside a light Asparagus And Tomato Salad for a complete vegetarian experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of water if the sauce thickens too much. Alternatively, microwave in a covered dish, stirring occasionally, until heated through. This dish can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant With Tomato Sauce(Great Over Rice) contains roughly 1335 calories, with 1g protein, 65g carbohydrates, and 122g fat. Note that it is relatively high in sodium, at 1056mg per serving (46% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplant for this recipe?
Yes, you can use frozen eggplant, but make sure to thaw and drain excess moisture before cooking. Frozen eggplant may be softer than fresh, so adjust cooking times accordingly to avoid overcooking.
What can I substitute for tomatoes if I don't have any?
If you don't have fresh tomatoes, crushed or diced canned tomatoes work well as a substitute. Alternatively, you can use tomato sauce or passata, adjusting the amount of sugar and salt to taste since canned varieties may vary in sweetness.
Is this dish suitable for meal prep?
Absolutely! This eggplant with tomato sauce is perfect for meal prep. It stores well and the flavors deepen over time, making it even more delicious when reheated. Just prepare a larger batch and portion it out for easy lunches or dinners throughout the week.
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).