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Eggplant in Tomato Sauce

Eggplant in Tomato Sauce

A simple and delicious dish of eggplant braised in tomato sauce, with a well-balanced flavor and a hint of garlic — served cold. If you like, you can add a little hot pepper during cooking to give the dish some heat, or toss in other spices to suit your taste.

Ingredients:

  • 800 g eggplant
  • 800 g tomatoes
  • 5 tbsp vegetable oil
  • 2 tbsp sugar
  • 1 head of garlic
  • salt
Ingredients

How to cook eggplant in tomato sauce

Cut the eggplant into half-rounds.

Cut the eggplant into

Grate the tomatoes on a coarse grater (as you grate, the skin stays in your hand, making it easy to remove).

Grate the tomatoes on a coarse

Peel the garlic and slice it into thin pieces.

Peel the garlic and slice it

Place the grated tomato, garlic, sugar, and vegetable oil in a heavy-bottomed pot, season with salt (I used 1.5 tsp). Bring to a boil.

Place the grated tomato,

Add the eggplant and stir to combine.

Add the eggplant and stir to

Simmer for about 30–40 minutes until the eggplant is completely tender, stirring a couple of times during cooking. Let cool completely, then refrigerate overnight or longer.

Simmer for about 30–40 minutes

Best served cold.

Eggplant in Tomato Sauce
Author of the recipe: Elena Kam
Main Dishes > Vegetables

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★★★★★rating: 4.6

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