Eggplant With Tomato Garlic Sauce Recipes
SAUTéED EGGPLANT AND TOMATOES
Sautéed Eggplant and Tomatoes (melanzane a funghetto) is a quick side dish that's simple to prepare and good for you. Can be served as a side, as part of an antipasto, as a topping for bread, or on top of pasta.
Provided by Natalie Gregory
Categories Side
Time 25m
Number Of Ingredients 8
Steps:
- In a large skillet, over medium high heat, heat the olive oil and add the eggplant. Sprinkle with some salt and pepper, and toss to coat. Sauté until the eggplant gets a little color and softens just a bit. This should take at least 5 minutes. Stir them here and there so it fries up, then cover them for about 5 or so minutes and let them stew.
- Uncover and stir. You'll notice the eggplant released some of the oil it had absorbed. Add the garlic and oregano and stir until fragrant. Then add the tomatoes, oregano, and some salt and pepper to your taste. Stir and let cook for about 5 minutes or so to allow the tomatoes to break down a bit. The tomatoes should have "melted" and created a sauce. Tear or slice the basil and stir it in. Remove from heat.
- You can top with grated Parmesan or Romano cheese but this is delicious as is.
- Can be served as a side, a light meal, as a topping for bread, or mixed with some pasta.
EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
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