Eggplants in tomato sauce is a delicious side dish, very easy and full of flavor — they are prepared in a skillet in no time. I love eggplants in every way, but I really love this version. I suggest you also check many other eggplant recipes — you’ll surely find lots of ideas for your lunches and dinners. They are also perfect to add to sandwiches, flatbreads or various snacks. For this recipe I always use round eggplants, which are meatier and juicier; otherwise, if you use another type and they tend to dry out too much, add a splash of water. Now let’s see how to make eggplants in tomato sauce and if you try them let me know. Barbara
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 Eggplants
- 2 Ripe tomatoes
- 1 teaspoon Tomato paste (triple concentrated)
- Basil
- 4 tablespoons Extra virgin olive oil
- Salt
- Pepper
- Parsley
How to make Eggplants in tomato sauce
Let’s start preparing the Eggplants in tomato sauce: wash the eggplants, remove the stem end and the tip, then slice the eggplants and dice them. Clean the parsley, pick the leaves and chop them finely. Clean the tomatoes, remove the part where the tomato was attached to the plant, cut them in half and then into large pieces.
Pour 4 tablespoons of extra virgin olive oil into a skillet, add the eggplants and the tomatoes cut into cubes, add plenty of parsley, a pinch of salt and some pepper. Dissolve the tomato paste in a splash of water (about 1 tablespoon) and add it to the eggplants.
Mix the eggplants well and let them cook for 5 minutes, then add whole basil leaves and continue cooking for another 10 minutes. Stir occasionally because eggplants tend to stick to the bottom of the pan; if you see they are too dry, add a splash of water — everything depends on the type of eggplant and how much water they contain.
The eggplants in tomato sauce are ready to be served.
How to store Eggplants in tomato sauce
Store them in the refrigerator for 2–3 days, or you can also freeze them.
