This Eggplant in Tomato Sauce is hearty and flavorful, with a delicious texture. Made with sauteed eggplant, sweet cherry tomatoes, and fresh garlic and herbs, this recipe is too good to miss.
This Eggplant in Tomato Sauce is made with creamy diced eggplant, sweet cherry tomatoes that are cooked to bursting, and seasonings that bring out the best of these flavors. You are going to love how easy this dish is to make. It serves well as a side dish or as part of the main course. And you can always tweak it a bit so it fits the tastes of you and your family.
This recipe is so tasty because of the fresh ingredients and also the amazing texture. The eggplant has a "meaty" texture that makes it very satisfying, and the tomatoes are sweet and pulpy in the sauce. I love the accent of the fresh dill with the minced garlic, too. You are going to adore this Eggplant in Tomato Sauce. Let's look at what you'll need for it.
Video Tutorial
What you'll need
- Eggplant. Medium sized.
- Tomatoes. I like using cherry tomatoes (Flavor Bombs).
- Olive Oil. Or any other oil of your choice.
- Garlic. Fresh is best.
- Salt & Pepper. To taste.
- Red Pepper Flakes. For a touch of heat. Optional.
- Dill. Or other herbs, such as parsley or basil.
How to make it
1. Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.
2. To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.
3. Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.
4. Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.
Tips for the best Eggplant in Tomato Sauce
- Choose the best eggplant. When shopping for an eggplant, look for one that is firm, but not hard. Avoid blemishes or soft spots. When you cut it open, the flesh should be white with a green tinge.
- Salt the eggplant ahead of time. If you want the eggplant to have a creamier consistency, you can salt it beforehand. This draws out excess moisture and it will have a richer flavor when cooked.
- Use sweeter tomatoes. The sweeter the tomato, the more flavorful this Eggplant in Tomato Sauce will be. I love using Flavor Bomb cherry tomatoes when I make this dish.
- Cook the tomatoes to bursting. Allow the tomatoes to cook until they're soft and almost bursting. As you break them up, leaving pieces of them will give you great texture as well as a yummy sauce.
Add-ins and Substitutes
- Add other vegetables. Try this recipe with additional veggies, such as diced zucchini, mushrooms, or spinach.
- Substitute the herbs. Instead of the dill, you can also make this Eggplant in Tomato Sauce with fresh mint, basil, parsley, or oregano.
- Add quinoa. Add some protein to this dish by stirring in some cooked quinoa. It will also make this a more satisfying meal if you plan to eat it on its own.
- Substitute different tomatoes. If you don't have cherry tomatoes, you can also use grape or plum tomatoes, even canned diced tomatoes in a pinch. But choose a sweeter tomato for more flavor.
How to Store
Store this Eggplant in Tomato Sauce in an airtight container in the refrigerator once it is cooled. It will last for 3-5 days.
How to Serve it
- On its own. The meaty texture of eggplant makes this a satisfying dish on its own. Enjoy it for lunch or as a light dinner with a slice of bread.
- With grains. Serve this Eggplant in Tomato Sauce with quinoa, rice, bulgur, millet, or sorghum. Try it alongside this Quick and Tasty Bulgur Salad or Rice and Beans,.
- Over pasta. Enjoy this recipe over your favorite pasta or "zoodles." Tomato Mushroom Spinach Pasta, Creamy Vegan Spinach Orzo, Mushroom Couscous, Easy Zucchini Noodles, and Fettuccine in Tomato Sauce are great options.
- As a side dish. Serve this dish with Sofritas, Creamy Vegan Cauliflower Steaks, or Hearty Red Lentil Stew.
I hope you love this Eggplant in Tomato Sauce as much as I do. It's flavorful, chunky, and perfect with so many other dishes. Enjoy!
More tasty vegan recipes to try:
Eggplant in Tomato Sauce
Video Tutorial
Ingredients
- 1 medium eggplant, peeled and diced (about 12-16 oz.)
- 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
- ⅛ tsp. red pepper flakes or to taste
- 1 tbsp. chopped dill
Instructions
- Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.
- To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.
- Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.
- Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.
Notes
Add-ins and Substitutes
- Add other vegetables. Try this recipe with additional veggies, such as diced zucchini, mushrooms, or spinach.
- Substitute the herbs. Instead of the dill, you can also make this Eggplant in Tomato Sauce with fresh mint, basil, parsley, or oregano.
- Add quinoa. Add some protein to this dish by stirring in some cooked quinoa. It will also make this a more satisfying meal if you plan to eat it on its own.
- Substitute different tomatoes. If you don't have cherry tomatoes, you can also use grape or plum tomatoes, even canned diced tomatoes in a pinch. But choose a sweeter tomato for more flavor.
Love this recipe, just the way it is. This is now my favorite way to cook eggplant - no oil in the fry pan! It only took 8-10 minutes for it to be charred and soft. No water or oil needed. Thanks!
Thank you so much, Beverly! This is my favorite eggplant recipe. 🙂
Just a question - can you freeze this?
Hi! I am not sure. Please, let me know if you try freezing it.
Eggplant is hard to cook so it took about 1/2 hour in a heavy skillet with lid on and adding extra water occasionally to keep it from drying out to cook it tender. I added mushrooms and green and yellow squash for extra vegetables as suggested and the end result was excellent. Plain tasting but filling and healthy.
Thank you for the feedback, Ronald!