Stewed Eggplant In Tomato Sauce
Soft and mellow stewed eggplant in a delicious tomato sauce flavored with spices and fire roasted red pepper.
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Main Course, Side Dish
Cuisine: Greek
Keyword: dairy-free, easy, stew, vegetables
Servings: 2 people
Calories: 510kcal
- 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 gram) ripe tomato grated on 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
Slice off the tops and bottoms of the eggplant. Then cut into chunky bite-sized pieces.
Heat a good splash of olive oil in a medium-sized cooking pot over medium-high heat.
Add the eggplants and cook flipping occasionally until deep golden all over. If needed add an extra splash of olive oil as they tend to absorb it quickly.
Remove the eggplants from the pot and set them aside.
In the same pot heat another splash of olive oil. Drop the heat to medium and sautee the onions and garlic.
Add the grated tomato, tomato paste, sugar, cumin, allspice, and paprika. Season with salt and pepper.
Cook stirring every now and then with a wooden spoon, until the grated tomato drains out and starts to thicken. Then transfer the eggplants into the pot. And pour enough hot water to cover.
Cook for about 20-25 minutes partly covered over medium-low heat or until sauce thickens sufficiently. Towards the last 5 minutes of cooking stir in the red pepper and parsley.
Serve together with grilled bread or Pita bread. Or even over Basmati rice, brown rice, or quinoa.
Serving: 1serving | Calories: 510kcal | Carbohydrates: 33g | Protein: 6g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 796mg | Potassium: 1243mg | Fiber: 12g | Sugar: 17g | Vitamin A: 2313IU | Vitamin C: 62mg | Calcium: 97mg | Iron: 3mg