Stewed Eggplant In Tomato Sauce
Stewed Eggplant in Tomato Sauce is a delightful dish that combines soft, creamy eggplant with a rich and flavorful tomato sauce. This dish is not only comforting but also packed with nutrients, making it a great choice for any meal. Whether you serve it on its own, with some bread, or over rice, it’s sure to satisfy.
Why Make This Recipe
This recipe is worth making because it is simple yet full of flavor. The ingredients are easy to find, and the cooking process is straightforward. It’s a great way to enjoy eggplants, especially if you want to try something new. Plus, the combination of spices and tomatoes brings a warm, hearty taste that everyone will love.
How to Make Stewed Eggplant In Tomato Sauce
Ingredients:
- Olive oil
- 550 grams (about 2 medium-sized) eggplants
- 1 medium-sized (110 grams) red onion (finely chopped)
- 4 large garlic cloves (cut into chunky pieces)
- 1 large (300 grams) ripe tomato (grated on a box grater)
- 1 teaspoon tomato paste
- ⅓ teaspoon sugar
- ⅓ teaspoon ground cumin
- 5 allspice berries
- 1 teaspoon sweet paprika
- 1 large (110 grams) fire-roasted sweet red pepper (diced)
- 1 tablespoon parsley (chopped)
- OPTIONAL: cayenne pepper to serve with
Directions:
- Slice off the tops and bottoms of the eggplants. Cut them into chunky bite-sized pieces.
- Heat a splash of olive oil in a medium-sized pot over medium-high heat.
- Add the eggplants and cook, flipping occasionally, until they are deep golden all over. If needed, add more olive oil as they absorb it quickly.
- Remove the eggplants from the pot and set them aside.
- In the same pot, heat another splash of olive oil. Lower the heat to medium and sauté the onions and garlic.
- Add the grated tomato, tomato paste, sugar, cumin, allspice, and paprika. Season with salt and pepper.
- Cook, stirring with a wooden spoon, until the grated tomato thickens and drains.
- Add the eggplants back into the pot and pour enough hot water to cover everything.
- Cook for about 20-25 minutes, partially covered, over medium-low heat until the sauce thickens.
- In the last 5 minutes of cooking, stir in the red pepper and parsley.
- Serve with grilled bread, Pita bread, or over Basmati rice, brown rice, or quinoa.
How to Serve Stewed Eggplant In Tomato Sauce
Stewed Eggplant in Tomato Sauce can be served warm. It goes well with grilled bread or Pita bread, perfect for soaking up the sauce. You can also serve it over rice or quinoa for a heartier meal. For a spicy kick, sprinkle some cayenne pepper on top.
How to Store Stewed Eggplant In Tomato Sauce
To store leftovers, let the stew cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, thaw and reheat on the stove or in the microwave.
Tips to Make Stewed Eggplant In Tomato Sauce
- Choose firm eggplants for the best texture.
- Adjust the spices to your preference. You can add more cayenne for heat or more cumin for warmth.
- Stir occasionally while cooking to prevent sticking and ensure even cooking.
Variation
You can add other vegetables like zucchini or bell peppers for extra flavor and nutrition. Consider adding protein like chickpeas or lentils for a heartier dish.
FAQs
Q1: Can I use frozen eggplant for this recipe?
A1: Fresh eggplants are recommended for the best texture, but you can use cooked frozen eggplant if needed.
Q2: How can I make this dish vegetarian?
A2: This recipe is vegetarian as it is! Just be sure to skip any meat additions.
Q3: Can I make this dish ahead of time?
A3: Yes! This dish can be made ahead of time and tastes even better the next day after the flavors meld together.
