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You are here: Home » Dinner

Braised Eggplant in Fresh Tomato Sauce

Sep 1, 2016 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 2 reviews

This rich and hearty braised eggplant in fresh tomato sauce is a great way to utilize your fresh summer veggies. Light, nutritious and full of flavor!

Braised eggplant in Fresh Tomato Sauce - Take advantage of summer vegetable with this simple and tasty 5 ingredient dish

There's nothing like the flavor of freshly picked produce. Especially during the summer. Super sweet corn and tomatoes, meaty eggplant, juicy peaches, plump blueberries...

We're very lucky to be surrounded by incredible farm stands here in NJ. We love stopping by every week and getting some inspiration for our recipes! I'm known for always going a little too excited and buying way too much every single time. Not that there's anything wrong with that... but that forces me to come up with recipes to use the leftover fresh fruit and veggies before they go bad.

Last time I went to one of the farms stands close by, I found these beautiful white eggplants and had to buy an entire case of them. And of course, I could not leave without a case of my favorite Jersey tomatoes... Which is how this Braised Eggplant in Fresh Tomato Sauce recipe was created.

 Braised eggplant in Fresh Tomato Sauce - Take advantage of summer vegetable with this simple and tasty 5 ingredient dish

These tomatoes are ideal to make fresh tomato sauce. Super juicy, sweet and a little tangy, will make you not want to use jarred sauce ever again!

The fresh eggplant is almost like a sponge, so by braising it in the sauce, it absorbs all that tomato goodness, giving it an amazing flavor.

Serve it over rice, quinoa or your favorite grain for a light, satisfying and nutrient-packed summer dinner!

Enjoy!

Check out our other eggplant recipes.

Braised eggplant in Fresh Tomato Sauce - Take advantage of summer vegetable with this simple and tasty 5 ingredient dish
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A close up view of a pan with Braised eggplant in Fresh Tomato Sauce - Vegan Passover recipes

Braised Eggplant in Fresh Tomato Sauce


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5 from 2 reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 55 mins
  • Yield: 4 servings
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Description

This rich and hearty braised eggplant in fresh tomato sauce is a great way to utilize your fresh summer veggies. Light, nutritious and full of flavor!


Ingredients

  • 8 small white eggplants, sliced lengthwise (you can also use 4 long Japanese eggplants, sliced in rounds)
  • 1 teaspoon sea salt
  • 2 tablespoon extra virgin olive oil
  • 1 small head of garlic peeled and sliced
  • 1 cup tightly packed basil leaves, chopped
  • 6 large tomatoes, diced with their juice (see note)
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon salt
  • 1 teaspoon Aleppo pepper (you can also use ½ teaspoon red pepper flakes)
  • 3 tablespoon extra virgin olive oil


Instructions

  1. Slice eggplants in half lengthwise. Place them on a large colander and sprinkle with 1 teaspoon of salt and let them sit on the colander while you prepare the tomato sauce
  2. Heat 2 tablespoons extra virgin olive oil in a large deep skillet. Add garlic and basil and cook for 2 minutes
  3. Add diced tomatoes, ginger, ½ teaspoon salt and Aleppo pepper or red pepper flakes and cook over high heat for 15 minutes
  4. In the meantime, in a separate large skillet, heat 3 tablespoons of extra virgin olive oil. Add sliced eggplant and cook over high heat for 5 minutes, stirring constantly
  5. Once the tomato sauce is ready, add cooked eggplant, lower the heat and simmer for 20 minutes or until the eggplant is tender
  6. Serve warm over with rice, couscous or quinoa

Notes

  1. During the wintertime, you can use canned diced tomatoes
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Entree
  • Method: Braising
  • Cuisine: Vegan and Gluten Free

Nutrition

  • Serving Size: ¼ of the dish
  • Calories: 221
  • Sugar: 8.8
  • Sodium: 886
  • Fat: 18.2
  • Saturated Fat: 3
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 16
  • Fiber: 5.5
  • Protein: 3.3
  • Cholesterol: 0

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Braised eggplant in Fresh Tomato Sauce - Take advantage of summer vegetable with this simple and tasty 5 ingredient dish

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Reader Interactions

Comments

  1. Katerina

    September 06, 2016 at 4:23 am

    Perfect summer meal! I would love to try it out!

    Reply
    • Vicky & Ruth

      September 06, 2016 at 12:00 pm

      Thank you Katerina!

      Reply
  2. Joan

    March 18, 2018 at 1:48 pm

    Can this be made ahead of time and reheated? I am thinking about making it for the seder and need some
    dishes that can be made ahead of time.

    Thanks,
    Joan

    Reply
    • Vicky & Ruth

      March 19, 2018 at 2:16 pm

      Hi Joan,
      You can prepare this dish 2-3 days in advance, and keep it in the refrigerator until you're ready to serve it. Hope you enjoy it!

      Reply
  3. Cindy

    August 24, 2020 at 9:57 am

    I love eggplant and this was an easy way to prepare it and it tasted great!!

    Reply
    • Vicky & Ruth

      August 24, 2020 at 4:03 pm

      Thank you!

      Reply
  4. Diane

    September 17, 2020 at 6:22 pm

    Cannot find white or Japanese eggplant. Is it okay to use the big aubergine colored ones?

    Reply
    • Vicky & Ruth

      September 18, 2020 at 12:21 am

      Yes, you can make this recipe with big aubergines. Let us know how liked the recipe.

      Reply
  5. Diane

    September 19, 2020 at 8:06 pm

    Does a head of garlic mean several cloves? Sorry, I am new to cooking and need things spelled out for me.

    Reply
    • Vicky & Ruth

      September 20, 2020 at 10:09 pm

      Not a problem. A head of garlic is the whole bulb of garlic. If you are buying garlic already peeled we would use 6-8 cloves. Please let us know if you have any other questions.

      Reply
  6. Kate

    January 19, 2022 at 8:58 pm

    Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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