Eggplant with tomatoes
I prepared this eggplant and tomato recipe on an evening when I had a few small eggplants left and didn't want anything complicated. I usually serve it with rice noodles, but it also goes well with plain rice. I noticed that it cooks quite quickly and there are no complicated steps, and the ingredients are readily available.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15-20 minutes (including draining the eggplants)
Cooking time: 15-20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: vegetable dish, simple main course
Ingredients
3 small eggplants (approx. 500 g)
1 onion
3 garlic cloves
4 tomatoes
150 ml water
4 tablespoons oil (for sautéing)
parsley
thyme (optional)
salt
pepper (to taste)
Preparation method
1. Wash the eggplants and partially peel them - that is, peel one strip, leave one with skin, and so on. Cut off the ends. Then cut the eggplants into cubes, roughly equal in size.
2. Place the eggplant cubes in a colander, sprinkle with salt, and set aside to drain for at least 10-15 minutes. In the meantime, prepare the other ingredients.
3. Peel the onion and garlic, and chop them finely. Wash the tomatoes and cut them into cubes.
4. In a pot, heat the oil and sauté the onion with the garlic over medium heat until the onion becomes translucent.
5. Add the well-drained eggplants (you can press them slightly with your palm or a spoon).
6. Stir and let the eggplants sauté for about 4-5 minutes, stirring occasionally.
7. Add the chopped tomatoes, stir gently, and let them cook for another 2-3 minutes on the heat.
8. Pour in 150 ml of water, partially cover the pot with a lid, and let it simmer over medium heat for 5-10 minutes. The vegetables should be cooked but not mushy.
9. Finally, adjust with salt and pepper. If using, add a little thyme. Sprinkle with freshly chopped parsley before serving.
Why I make this recipe often
It’s quick and doesn’t require special preparations. I can easily adapt it if I have more or fewer eggplants, and the main ingredients are simple. The texture of the eggplants remains pleasant, and the dish is filling. It helps me when I want a meatless but hearty meal.
Tips and variations
Tips
Don’t skip the salting and draining step for the eggplants; it helps with flavor and final texture.
If the eggplants are very young and have few seeds, the draining time can be shorter.
If you want more sauce, you can add a little extra water at the end.
Substitutions
Fresh parsley can be omitted if you don’t have it, but it adds freshness.
Thyme is optional. If you don’t have it, it’s not mandatory.
Variations
You can add chopped bell pepper at the beginning, along with the onion, for a different flavor.
If you want a spicier dish, you can add a little chili pepper while sautéing.
Fresh tomatoes can be replaced with canned tomatoes if it’s not the season.
Serving ideas
The dish goes well with rice noodles, regular pasta, or plain rice. It can also be used as a side dish with a steak, but it is usually sufficient as a vegetarian main course.
Frequently asked questions
Can I use large eggplants, not just small ones?
Yes, but be careful to remove the seeds if they are large and adjust the cooking time if the pieces are larger.
Can I use canned tomatoes instead of fresh tomatoes?
Yes, they work well. Replace the 4 tomatoes with a small can of diced tomatoes (approx. 300-400g).
Do I have to peel the eggplants completely?
No, just alternately peel one strip yes, one no, for texture. If you want, you can peel them completely, but the skin adds firmness.
Does the recipe work without garlic?
Yes, but it loses a bit of flavor. If you don’t want garlic at all, you can skip it.
Can I freeze this dish?
I do not recommend it, as the texture of the eggplants changes upon thawing, becoming soft and watery.
Nutritional values
Estimated per serving (out of 3): approximately 190 kcal.
Protein: 3g, fat: 11g, carbohydrates: 21g.
These are just rough numbers, as it depends on how much oil you use and the size of the eggplants. It’s a low-calorie dish and without heavy ingredients.
Storage and reheating
It can be stored in the refrigerator, in a container, for a maximum of 2 days. When reheating, the texture of the eggplants softens a bit, but the taste remains good. I do not recommend long-term storage or freezing. If there is a little sauce left, you can add it over noodles or rice at the next meal.
Ingredients: 3 small eggplants (500 g) 1 onion 3 cloves of garlic 4 tomatoes 150 ml water 4 tablespoons oil for sautéing parsley (thyme) salt
