Stewed Eggplant And Tomato
A hearty Mediterranean dish featuring tender eggplant, ripe tomatoes, and fragrant herbs, baked to perfection. Perfect for vegetable lovers and those seeking a comforting, flavorful meal.
Ingredients
Instructions
- Peel the eggplants and cut into 3/4-inch cubes.
- Boil the eggplant until slightly opaque, then drain and set aside.
- Dice the onion and green pepper, then sauté together with garlic until tender.
- Add the canned whole peeled tomatoes with their juice to the onion and pepper mixture and heat through.
- Mix the sautéed vegetables, tomatoes, and croutons with the cooked eggplant.
- Add oregano, basil, and Romano cheese to taste.
- Transfer the mixture to a baking dish and bake at 350°F for 20 minutes.
Tips & Substitutions
To enhance the flavor of your Stewed Eggplant and Tomato, try adding a splash of balsamic vinegar or a pinch of red pepper flakes for some heat. If you don’t have croutons, stale bread can be cubed and toasted as a substitute. Fresh herbs like basil or parsley can also elevate the dish, making it a delightful vegetarian option.
Serving Suggestions
Serve this hearty dish alongside a fresh green salad or crusty bread to soak up the delicious juices. It pairs beautifully with Mediterranean recipes, such as Jackie’s Eggplant Salad. For a complete meal, consider adding a protein like grilled chicken or a side of roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F for about 15 minutes, or until heated through. This dish can also be enjoyed cold, making it a versatile option for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Stewed Eggplant And Tomato contains roughly 332 calories, with 13g protein, 51g carbohydrates, and 8g fat. It is an excellent source of vitamin C (102% of the Daily Value) and protein (26% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 690mg per serving (30% 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 needed. Just be sure to thaw and drain it well to avoid excess moisture in the dish.
What can I substitute for croutons?
If you don't have croutons, you can use toasted bread cubes or even almond flour for a gluten-free option. Alternatively, skip the croutons altogether for a lighter, low-carb version.
Can I add other vegetables to the mix?
Absolutely! Feel free to add zucchini, mushrooms, or spinach for added flavor and nutrients. This dish is versatile, allowing you to incorporate your favorite vegetables into the Stewed Eggplant and Tomato.
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).