Go Back

Eggplant in Tomato Sauce

A comforting dish featuring tender eggplant simmered in a rich tomato sauce, perfect for satisfying meals any night of the week.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants, diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes, 1 can
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste Fresh basil for garnish

Method
 

Preparation
  1. Wash the eggplants thoroughly, cut off both ends and dice them into bite-sized cubes. Sprinkle a little salt over them and let them sit for about 10 minutes to draw out excess moisture and bitterness.
Cooking
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Add the diced eggplant to the skillet and sauté for about 10 minutes, stirring occasionally until golden and softened.
  3. Pour in the crushed tomatoes, add salt, pepper, dried basil, and oregano. Stir and let it simmer on low for about 15-20 minutes to meld the flavors.
  4. Serve hot, garnished with fresh basil leaves.

Notes

For substitutions, zucchini can be used in place of eggplant. Make sure to simmer long enough for flavor development. Store leftovers in an airtight container for 3-5 days or freeze for 2-3 months and reheat gently on the stovetop.