Eggplant in Tomato Sauce
A classic Mediterranean side dish featuring tender, golden eggplant simmered in a rich and aromatic garlic-infused tomato sauce.
Ingredients
- •2 medium eggplants (about 1.5 lbs / 700g), cut into 1-inch cubes
- •1/4 cup extra virgin olive oil (60ml), divided
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •1 can (14 oz / 400g) crushed or diced tomatoes
- •1 tablespoon tomato paste
- •1 teaspoon granulated sugar
- •1/2 teaspoon smoked paprika
- •1/4 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Place the cubed eggplant in a large colander, sprinkle generously with salt, and let drain for 20 minutes to remove excess moisture, then pat completely dry with paper towels.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half of the eggplant cubes in a single layer and fry until golden brown on all sides, about 6-8 minutes. Transfer to a paper-towel-lined plate and repeat with the remaining eggplant and another tablespoon of oil.
- 3
In the same skillet, add the remaining olive oil over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes.
- 4
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 5
Pour in the crushed tomatoes, sugar, and smoked paprika. Season with salt and pepper, then bring the sauce to a gentle simmer.
- 6
Gently fold the fried eggplant into the tomato sauce. Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the eggplant is melt-in-your-mouth tender and the sauce has thickened.
- 7
Remove from heat, stir in the freshly chopped parsley, and let cool slightly before serving warm or at room temperature.
💡 Chef tips
- Salting the eggplant is optional for bitterness in modern varieties, but it drastically reduces the amount of oil the eggplant absorbs during frying.
- This dish tastes even better the next day after the flavors have melded together, making it a great make-ahead option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished dish should feature meltingly soft eggplant coated in a vibrant, savory, and slightly sweet tomato sauce with a fragrant garlic and herb finish.