Eggplant in Tomato Sauce

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.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 114kcal

Author Tania Sheff

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.

Video

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.

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.

Nutrition