The eggplants in tomato sauce in a skillet are a classic of Mediterranean cuisine, simple, wholesome, and versatile.
A dish that smells of summer and lends itself to countless uses: from a sauce for a pasta dish, to a light and tasty side dish, to becoming the perfect base for enriching bruschetta or rustic crostini.
This recipe is designed for those seeking a quick preparation rich in flavor, ideal for bringing the goodness of tradition to the table without much effort.
With few fresh and seasonal ingredients, you will achieve a result that tastes like home, sun, and genuineness.
If you love appetizing and always new side dishes, I recommend taking a look at my air fryer gratin pumpkin, the oven-baked zucchini with breadcrumbs crunchy and fragrant, or the wallet eggplants, rich and delicious.
And if you are looking for simple and light dishes to vary every day, don’t miss the skillet fennel, the grilled eggplants and my beloved fried peppers, a riot of Mediterranean colors and flavors.
Before heading to the kitchen to prepare together these tasty eggplants in tomato sauce I leave you with five collections of recipes, full of ideas to try and enjoy!
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 2 eggplants (medium)
- 14 oz tomato pulp (or tomato puree or fresh tomato)
- 2 cloves garlic (only if you like)
- A few leaves basil
- extra virgin olive oil
- salt
Tools
- Colander
- Cutting board
- Skillet
- Lid
- Ladle
Steps
Wash the eggplants well, remove the ends, and cut them into regular cubes.
If you prefer a more delicate taste, you can let them rest in a colander with a little coarse salt for about 30 minutes.
This will allow them to release some of their water and the slightly bitter aftertaste. I’ll explain below when it is best to perform this step.
In a large skillet, heat a generous swirl of extra virgin olive oil and let the whole garlic cloves brown (which you can remove later if you don’t like them).
Add the eggplants and let them brown for a few minutes, stirring often. They should become soft but still slightly firm.
Pour the tomato puree, adjust the salt, and let it cook over low heat for 20–25 minutes, covering with a lid.
Stir occasionally and, if necessary, add a splash of hot water.
At the end of cooking, add a few leaves of fresh basil. Turn off the heat and let it rest for a few minutes.
Your eggplants in tomato sauce are ready, fragrant, and very tasty! You decide whether to serve them as a side dish or to toss them with your pasta preparation.
If you liked this recipe, let me know by leaving a comment below 📝💬. I would really appreciate reading your impressions!
Share it with your loved ones 🥰🍆🍅 and come back to visit me so you don’t miss my upcoming recipes.. there are many new delicious ideas waiting for you! 🌿💛Article protected by copyright © – Gabriella Geroni © All Rights Reserved
🍆 How to reuse eggplants in tomato sauce:
Eggplants in tomato sauce in a skillet are a real kitchen wildcard because they lend themselves to many uses. In addition to being a delicious side dish, you can easily transform them into other tasty dishes:
✔️For first courses: use them to season pasta, rice, or grains (like farro and barley). Alternatively, you can prepare a vegetarian lasagna alternating layers of eggplants, pasta, and béchamel (even lactose-free or vegan).
✔️For salads and bowls: combine them with quinoa, couscous, or basmati rice along with fresh vegetables and legumes: a light and complete main course.
✔️For appetizers and bruschetta: spread them on toasted bread (even gluten-free) or blend them to create a savory dip to serve as a pâté.
✔️For second courses: they become the perfect base for a light parmigiana, for stuffed eggplants with grains or legumes, or even for a layered potato and eggplant pie. Or crack two eggs inside the skillet, directly over the already cooked eggplants and cook them with the lid on for just 4-5 minutes. You’ll get a reimagined eggs in purgatory.. amazing!
💡 A tip: if there are specific needs in the family, you can easily adapt the recipe.
🧀With fresh cheeses or eggs for vegetarians,
🫘With legumes for vegans,
🍞With gluten-free pasta and bread for those with intolerances,
🥛With lactose-free or plant-based cheeses for those who are lactose intolerant.
So your eggplants in tomato sauce will truly become an inclusive dish, suitable for everyone 🌿💛
So your eggplants in tomato sauce will truly become an inclusive dish, suitable for everyone 🌿💛
🌸 Tasty variations:
With onion: sauté half an onion along with the garlic for a richer flavor.
Olives and capers: add them during cooking for a more Mediterranean note.
With chili pepper: perfect if you love a spicy touch.
Mozzarella or smoked cheese: for a melting and irresistible main course.
FAQ (Questions and Answers)
How do you store eggplants in tomato sauce?
You can store eggplants in tomato sauce in an airtight container in the refrigerator for 2-3 days.
They are also excellent the next day when the flavors have blended even more.
For longer periods, you can freeze them already cooked and portioned. Just thaw them slowly in the fridge and reheat them in a skillet.Do I need to peel the eggplants before cooking them?
No, the skin of eggplants is edible and rich in beneficial substances. You can peel them only if you prefer a softer texture.
Do eggplants always need to be salted?
It is not mandatory however this step helps to make them drier and less bitter and spongy when cooking.
When is it better to do it?
✔️If the eggplants are large, very ripe, or of classic dark-skinned varieties.
✔️They come from a garden or traditional farming, so they are not selected for sweetness.
✔️When you want to fry them: salt also helps to lose some water, making them less spongy.
When can you skip it?
✔️If you use small eggplants or sweet varieties (like violet or round eggplants).
✔️You cook them directly in a skillet with oil and herbs, especially if cut into small cubes.
👉 Tip for beginners: If you do not know the variety you are using, cut a thin slice and taste it raw: if it is bitter, purge it with a little coarse salt for 30 minutes and then rinse it. If instead, it is sweet and delicate, you can cook it right away!Can I use fresh tomatoes instead of puree?
Yes! You just need to blanch and peel the ripe tomatoes, cut them into pieces, and use them instead of the puree.
Can I prepare this recipe in advance?
Of course! In fact, after a few hours, the flavors are even more harmonious. Just reheat it gently before serving.
