Stewed Eggplant In Tomato Sauce
Soft and mellow stewed eggplant in a delicious tomato sauce flavored with spices and fire roasted red pepper.
Servings: 2 people
Calories: 510kcal
Ingredients
- olive oil
- 550 grams (about 2 medium-sized) eggplants
- 1 medium-sized (110 grams) red onion finely chopped
- 4 large garlic cloves cut into chunky pieces
- 1 large (300 gram) ripe tomato grated on box grater
- 1 teaspoon tomato paste
- ⅓ teaspoon sugar
- ⅓ teaspoon ground cumin
- 5 allspice berries
- 1 teaspoon sweet paprika
- 1 large (110 grams) fire roasted sweet red pepper diced
- 1 tablespoon parsley chopped
- OPTIONAL: cayenne pepper to serve with
Instructions
- Slice off the tops and bottoms of the eggplant. Then cut into chunky bite-sized pieces.
- Heat a good splash of olive oil in a medium-sized cooking pot over medium-high heat.
- Add the eggplants and cook flipping occasionally until deep golden all over. If needed add an extra splash of olive oil as they tend to absorb it quickly.
- Remove the eggplants from the pot and set them aside.
- In the same pot heat another splash of olive oil. Drop the heat to medium and sautee the onions and garlic.
- Add the grated tomato, tomato paste, sugar, cumin, allspice, and paprika. Season with salt and pepper.
- Cook stirring every now and then with a wooden spoon, until the grated tomato drains out and starts to thicken. Then transfer the eggplants into the pot. And pour enough hot water to cover.
- Cook for about 20-25 minutes partly covered over medium-low heat or until sauce thickens sufficiently. Towards the last 5 minutes of cooking stir in the red pepper and parsley.
- Serve together with grilled bread or Pita bread. Or even over Basmati rice, brown rice, or quinoa.
Nutrition
Serving: 1serving | Calories: 510kcal | Carbohydrates: 33g | Protein: 6g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 796mg | Potassium: 1243mg | Fiber: 12g | Sugar: 17g | Vitamin A: 2313IU | Vitamin C: 62mg | Calcium: 97mg | Iron: 3mg