Braised Eggplant In Fresh Tomato Sauce Recipes

EGGPLANT IN TOMATO SAUCE

Steps:

• Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.
• To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.
• Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.
• Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.

BRAISED EGGPLANT IN FRESH TOMATO SAUCE

Steps:

• Slice eggplants in half lengthwise. Place them on a large colander and sprinkle with 1 teaspoon of salt and let them sit on the colander while you prepare the tomato sauce
• Heat 2 tablespoons extra virgin olive oil in a large deep skillet. Add garlic and basil and cook for 2 minutes
• Add diced tomatoes, ginger, 1/2 teaspoon salt and Aleppo pepper or red pepper flakes and cook over high heat for 15 minutes
• In the meantime, in a separate large skillet, heat 3 tablespoons of extra virgin olive oil. Add sliced eggplant and cook over high heat for 5 minutes, stirring constantly
• Once the tomato sauce is ready, add cooked eggplant, lower the heat and simmer for 20 minutes or until the eggplant is tender
• Serve warm over with rice, couscous or quinoa

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

BRAISED EGGPLANT WITH ONION AND TOMATO

Steps:

• Preheat oven to 400°F.
• Halve eggplants lengthwise and score flesh 1/2 inch deep in a crosshatch pattern to make 1-inch squares (do not cut through skin). Arrange eggplant halves, cut sides up, in a large roasting pan and season with salt.
• Cook onions in 3 tablespoons oil in a large nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove skillet from heat and stir in tomatoes, parsley, basil, lemon juice, 2 teaspoons sugar, and salt.
• Divide topping among eggplant halves, mounding in centers. Stir together water, remaining 1/4 cup oil, and remaining tablespoon sugar until sugar is dissolved, then add to roasting pan. Cover pan tightly with foil and bake in middle of oven, basting eggplants every 15 minutes with cooking liquid, 45 minutes. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is reduced and beginning to caramelize, about 40 minutes more. Serve hot or at room temperature, drizzled with pan juices.