Roasted Eggplant in Tomato Sauce Recipe

Introduction

Aubergine in tomato sauce is a comforting and flavorful Mediterranean dish that highlights tender roasted eggplant simmered in a rich tomato and pepper sauce. It’s perfect served at room temperature as a side or a light main, garnished with fresh herbs and a drizzle of olive oil.

Ingredients

• 1 kg aubergine (eggplant), half of the skin peeled off in stripes, cut into 2-3 cm (1 in) dice
• 200 ml olive oil (mild extra virgin, divided)
• 1 small onion, finely chopped
• 1 red Romano pepper, cored and deseeded, cut into 1 cm (⅓ in) dice
• 2 garlic cloves, finely sliced
• 200 g tomato (fresh or canned), roughly chopped
• 1 tsp sugar (or to taste)
• Extra virgin olive oil (to garnish)
• Flat-leaf parsley (Italian parsley, to garnish)
• Pul biber (Aleppo pepper, to garnish)
• Salt and pepper

Instructions

1. Step 1: Preheat the oven to 220 °C. Line two baking sheets with baking paper.
2. Step 2: Toss the diced aubergine with 150 ml (⅗ cup) of olive oil and season with salt and pepper. Spread evenly on the baking sheets and roast until the pieces are completely soft, about 25-30 minutes or longer.
3. Step 3: While the aubergine roasts, heat the remaining 50 ml (⅕ cup) olive oil in a large, thick-bottomed pan over medium heat. Add the onion and red pepper and cook, stirring regularly, until softened but not browned, about 10-12 minutes.
4. Step 4: Add the sliced garlic and cook for another minute, stirring constantly to avoid coloring the garlic. Stir in the tomatoes and sugar, then cook until the tomatoes release their juices and reduce slightly, about 10 minutes. Season with salt and pepper to taste.
5. Step 5: Gently fold the roasted aubergine into the tomato sauce. Continue cooking for 5 minutes or more to allow flavors to meld and ensure the aubergine is completely tender. Stir carefully to avoid breaking the pieces too much. Remove from heat and cover, letting the dish cool to room temperature.
6. Step 6: Serve at room temperature, drizzled with extra virgin olive oil and sprinkled with chopped parsley and a pinch of pul biber if you like.

Tips & Variations

• Peeling the aubergine in stripes helps it cook evenly and absorb flavors better.
• If fresh tomatoes are out of season, canned tomatoes work perfectly in this recipe.
• For a spicy twist, increase the amount of pul biber or add a pinch of chili flakes during cooking.
• Serve as a side dish with grilled meats or spread on toasted bread as an appetizer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat or enjoy cold at room temperature. This dish also freezes well—defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pepper?

Yes, other sweet peppers like bell peppers can be used if Romano peppers are unavailable. The flavor will be slightly different but still delicious.

Is it necessary to peel the aubergine?

Peeling is not required but partially peeling the skin in stripes helps the aubergine soften thoroughly and absorb more oil and flavor during roasting.

Roasted Eggplant in Tomato Sauce Recipe

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A comforting and flavorful Aubergine in Tomato Sauce, featuring roasted eggplant combined with a rich, savory tomato sauce infused with garlic, onion, and red Romano peppers. This dish is perfect served at room temperature with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley and Aleppo pepper for a delightful Mediterranean-inspired side or light main.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Aubergine

• 1 kg aubergine (eggplant), half the skin peeled off in stripes, cut into 2–3 cm (1 in) dice
• 150 ml mild extra virgin olive oil (divided)
• Salt and pepper, to taste

Tomato Sauce

• 50 ml mild extra virgin olive oil
• 1 small onion, finely chopped
• 1 red Romano pepper, cored, deseeded, cut into 1 cm (⅓ in) dice
• 2 garlic cloves, finely sliced
• 200 g tomato (fresh or canned), roughly chopped
• 1 tsp sugar (or to taste)
• Salt and pepper, to taste

To Garnish

• Extra virgin olive oil, for drizzling
• Flat-leaf parsley (Italian parsley), finely chopped
• Pul biber (Aleppo pepper), for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 220 °C (425 °F) and line two baking sheets with baking paper to prepare for roasting the aubergine.
2. Roast Aubergine: Toss the diced aubergine with 150 ml of olive oil, salt, and pepper until well coated. Spread the aubergine evenly on the baking sheets and roast in the oven for 25-30 minutes or longer until the pieces are fully soft and tender.
3. Prepare Tomato Sauce: While the aubergine roasts, heat the remaining 50 ml olive oil in a large thick-bottomed pan or pot over medium heat. Add the chopped onion and diced red Romano pepper. Cook, stirring frequently, until softened but not browned, about 10-12 minutes.
4. Add Garlic and Tomatoes: Add the sliced garlic to the pan and fry for another minute, ensuring the garlic does not brown. Then add the chopped tomatoes and sugar, stirring occasionally. Cook the mixture for about 10 minutes until the tomatoes release their juices and reduce into a slightly thickened sauce. Season with additional salt and pepper as needed.
5. Combine Aubergine and Sauce: Gently fold the roasted aubergine into the tomato sauce. Continue to cook on low heat for at least 5 minutes or longer as needed, allowing the flavors to meld and the aubergine to become completely soft, taking care not to break the aubergine pieces into a mash.
6. Cool to Room Temperature: Remove the pot from the heat and cover with a lid. Let the dish cool to room temperature, which enhances the flavors and texture.
7. Serve: Serve the aubergine tomato sauce at room temperature. Drizzle with extra virgin olive oil, and sprinkle with freshly chopped parsley and pul biber (Aleppo pepper) for a mildly spicy, fresh garnish.

Notes

• Partially peeling the aubergine in stripes allows it to absorb oil and flavors without becoming too soft or mushy.
• Using mild extra virgin olive oil keeps the flavors balanced and not overpowering.
• If fresh tomatoes are out of season, canned tomatoes work well in this recipe.
• Be careful when stirring to avoid breaking up the aubergine pieces, preserving their texture.
• This dish is traditionally served at room temperature, but can also be enjoyed warm.
• Adjust the sugar according to the acidity of your tomatoes.

Keywords: aubergine, eggplant, tomato sauce, roasted eggplant, Mediterranean, vegetarian, side dish