Prepare to transform your kitchen into an Italian culinary paradise with this mouthwatering Eggplants in Tomato Sauce recipe that will make your taste buds dance! Imagine tender, golden-brown eggplant pieces swimming in a rich, aromatic tomato sauce that promises to transport you straight to the sun-drenched hills of Italy. Whether you're a seasoned cook or a kitchen novice, this recipe is your ticket to creating a restaurant-quality dish that will impress family and friends with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, diced
- 2 cups tomato sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Wash the eggplants thoroughly and cut them into small, uniform dice about 1/2 inch in size. Sprinkle the diced eggplant with a pinch of salt and let them sit for 10 minutes to draw out excess moisture.
- While the eggplant is resting, peel and finely chop the onion. Mince the garlic cloves, ensuring they are chopped very fine to distribute evenly in the sauce.
- Heat a large skillet or sauté pan over medium heat. Add a splash of olive oil and sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes.
- Add the minced garlic to the onions and cook for an additional 30 seconds, being careful not to burn the garlic, which can turn bitter.
- Pat the eggplant dry with paper towels to remove excess moisture and salt. Add the diced eggplant to the pan and cook for 5-6 minutes, stirring occasionally, until the eggplant begins to soften and develop a light golden color.
- Pour the tomato sauce over the eggplant and onion mixture. Sprinkle in the dried oregano, and season with salt and freshly ground black pepper to taste.
- Reduce the heat to low and simmer the sauce for 15-20 minutes, stirring occasionally. The eggplant should become tender and fully incorporated into the sauce.
- Once the sauce has thickened and the eggplant is soft, remove from heat. Let the dish rest for 2-3 minutes to allow the flavors to meld together.
- Garnish with fresh basil leaves, torn or chopped, just before serving. Serve hot as a side dish or over pasta as a main course.
Tips
- Salt and Drain: Always salt your eggplant cubes and let them sit for 10 minutes. This crucial step draws out excess moisture, preventing a soggy dish and helping the eggplant achieve a beautiful golden color.
- Low and Slow: Simmer the sauce on low heat to allow the flavors to develop and the eggplant to become perfectly tender. Rushing this process can result in unevenly cooked vegetables.
- Fresh Herbs Matter: Use fresh basil for garnishing. The vibrant, aromatic leaves will elevate the dish and add a burst of freshness that dried herbs can't match.
- Oil Temperature: When sautéing onions and garlic, use medium heat to prevent burning. Burned garlic can make your entire sauce taste bitter.
- Versatility is Key: This dish is incredibly flexible. Serve it as a side, over pasta, or even as a delicious vegetarian main course. Pair it with crusty bread to soak up the delicious sauce!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
