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Braised Eggplant in Fresh Tomato Sauce

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 servings 1x


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!



  • 8 small white eggplants (you can also use 4 long Japanese eggplants)
  • 1 tsp sea salt
  • 2 tbsp 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 tsp fresh grated ginger
  • 1/2 tsp salt
  • 1 tsp Aleppo pepper (you can also use 1/2 tsp red pepper flakes)
  • 3 tbsp extra virgin olive oil


  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, 1/2 teaspoon salt and Aleppo Pepper 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


During the winter time you can use canned diced tomatoes

  • Category: Entree
  • Method: Braising
  • Cuisine: Vegan and Gluten Free


  • Serving Size: 1/4 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

Keywords: eggplant, tomato, dinner, summer, vegan, gluten-free