Roasted Eggplant in Tomato Sauce Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 220 °C (425 °F) and line two baking sheets with baking paper to prepare for roasting the aubergine.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
