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Eggplant in tomato sauce

Simple, vegetarian, hearty

If you’re looking for a simple and delicious vegetarian dish, this eggplant in tomato sauce is sure to satisfy. With just a few ingredients and minimal preparation you can create a flavourful, hearty meal for any occasion.

The eggplant is lightly fried to create a crispy outer layer and then simmered in a rich and tangy tomato sauce. Serve it as a main course, or as a side dish to complement your favourite meat or fish.

Before you start
Equipment
  • Non-stick cooking pot
  • Tray
What you need

Ingredients

  • 4–5 large eggplants
  • 2 large onions
  • Garlic to taste
  • 1 large tablespoon of tomato paste
  • 2 cups of grated tomatoes (fresh or canned)
  • 1 tablespoon of vegetable stock powder
  • 1/5 cup of white wine
  • Salt to taste
  • Pepper to taste
  • 3 tablespoons of dried oregano
  • ½ cup of olive oil
  • Feta cheese (optional)
Aubergine simmering in tomato sauce
How it is made

Method

  1. Salt the aubergines

    First cut the eggplants lengthwise in a tray and season with salt.

  2. Heat the oil

    Put the olive oil in a non-stick cooking pot and let it heat a bit.

  3. Build the sauce

    Chop the onion into large pieces and place it in the pot. Let it cook until the colour turns clear. Add all of the ingredients except the aubergines, plus some water (about 1 cup) if necessary to help the aubergines cook.

  4. Add the aubergines

    Let the tomato sauce cook for 8–10 minutes, then add the aubergines.

  5. Cook down

    Cook until the eggplants are soft and the tomato sauce has thickened.

At the table

Serving suggestion

Enjoy this with some feta cheese and a cold beer.

Keep cooking

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Gemista

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