Eggplants with tomato sauce, not fried, are a tasty and very easy alternative to the traditional recipe which involves frying diced eggplants and then combining them with a simple and flavorful tomato sauce that adds extra color and flavor to the dish. The cooking method I want to talk about today is aimed at those who do not like or cannot eat fried foods, but still want to enjoy good eating. The first time I tried them, I couldn’t believe they weren’t cooked in the traditional way; it was a very good and pleasant discovery. The eggplants are soft, tasty, and fragrant. They can be prepared either with tomato or plain; moreover, they can be served hot or cold. It’s an excellent side dish to accompany meat dishes, and we can use them on pizza or as a filling for tasty and rich first courses, savory pies, or sandwiches.
- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2.2 lbs eggplants
- 3 tbsps extra virgin olive oil
- to taste fine salt
- to taste fresh basil
- 10 piennolo tomatoes (or cherry tomatoes, date tomatoes, etc.)
- 1 clove garlic (unpeeled)
- 1 tsp extra virgin olive oil
- to taste fine salt
- to taste fresh basil
Steps
Wash the eggplants, remove the stem, and cut them into not-too-small cubes.
Preheat the oven to 392°F.
Place the eggplant cubes in a baking dish or on a baking sheet and season them with plenty of chopped basil, extra virgin olive oil, and fine salt. Mix to distribute the seasoning evenly and make sure the eggplant cubes do not overlap.
Bake the tray with the eggplants in the middle of the oven for about 20/25 minutes, in the already preheated oven. Check the cooking to avoid the eggplants becoming too dry. They should become soft but not dry and hard. During cooking, it is not necessary to stir them.
While the eggplants cook in the oven, prepare the tomato sauce (also lighter than the traditional one but just as delicious and fragrant).
Wash the tomatoes and cut them into large pieces.
Heat a little extra virgin olive oil (a teaspoon is enough) with the unpeeled garlic clove over a low flame on the small burner, and when the oil is hot and you start to smell the aroma of the garlic, add the tomatoes, stir and let them cook for a couple of minutes over high heat. Adjust the salt, add the basil, and mix. Cover the pan, leaving a small gap, lower the flame, and let it cook for about ten minutes; it should thicken well and not remain watery.
When the eggplants are ready, take them out of the oven, transfer them into the pan with the sauce (or into a bowl), and mix them with the tomato sauce. Mix well and serve immediately or let the dish cool. They can be prepared the day before and kept in the fridge until ready to serve; they will be even tastier. Try them as a sandwich filling or on pizza….they are delicious.
