This recipe has a lovely consistency and is a hearty and tasty Eggplant in Tomato Sauce. This dish is easy and great because it includes sautéed eggplant, tasty cherry tomatoes, fresh garlic, and herbs. Diced eggplant, cooked cherry tomatoes, and spices that bring out the tastes of these ingredients are used to make this eggplant in tomato sauce. You'll be pleased with how simple it is to make this meal. It functions well as a main entrée and a side dish. It may also be changed to suit the preferences of you and your family. The wonderful texture and use of fresh ingredients make this dish exceptional. The sauce's tomatoes are pulpy and sweet, but the eggplant's "meaty" texture makes it exceedingly delectable. Additionally, I like combining minced garlic and fresh dill. You won't be disappointed with this eggplant in tomato sauce. Let's look at what you'll need. What is required Eggplant. The dimension is typical. Tomatoes. I like using cherry tomatoes (Flavor Bombs). Olive Oil Virgin Extra You might even make your own oil that you use instead. Garlic. Fresh is best, always. 
Salt and pepper are two spices. based on personal choice. pulverized red pepper to add a little heat. Optional. Dill. Alternately, other herbs like basil and parsley may be utilized. How to Continue In an oil-free nonstick pan, sauté the eggplant cubes until they are well-browned and cooked through. Remove the cooked food from the pan and reserve. Add the tomatoes and olive oil to the same pan. The tomatoes should split and soften after 10 minutes. To the tomato sauce, add garlic, salt, pepper, and red pepper flakes. Break up the tomatoes while tossing and frying for three to four minutes. Combine the tomato sauce, dill, and eggplant. Stirring constantly, cook until everything is heated. Serve. Tomato sauce with eggplant in cooking Only use the finest eggplants. When purchasing eggplants, look for ones that are firm but not fragile. Avoiding flaws and inadequacies is necessary. The flesh should be white with a greenish tint when sliced open. To prepare the eggplant, salt it beforehand. If you want your eggplant to be creamier, salt it first. When cooked, this reduces extra moisture and enhances taste. 
Use sweeter tomato varieties. This eggplant in tomato sauce will taste better if the tomato is sweeter. In this recipe, I prefer to use Flavor Bomb cherry tomatoes. Cook the tomatoes while stirring occasionally until they burst. The tomatoes should be allowed to cook until they are tender and almost explode. As you break them apart, keep some whole to produce a delicious texture and sauce. Replacements and Improvements Other veggies might be included as well. Serve with spinach, mushrooms, or zucchini. Change the herbs. For this Eggplant in Tomato Sauce dish, fresh mint, basil, parsley, oregano may be substituted for the dill. Quinoa ought to be included. Cooked quinoa should be added to this recipe to increase its protein value. It will get more full if you eat it all by yourself. Different types of tomatoes may be used as a replacement. You may use grape, plum, or chopped canned tomatoes if you don't have cherry tomatoes. However, choose a tomato that is sweeter for additional taste. How to Keep Refrigerate this eggplant in tomato sauce in an airtight container when it has cooled. The duration of this ailment is three to five days. What to Put on the Table All by itself. This meal is satiating on its own because to the meaty texture of the eggplant. Offer bread with the meal as a light lunch or supper. backed up by grains Together with quinoa, rice, bulgur, millet, or sorghum, serve this eggplant in tomato sauce. Serve with Quick and Delicious Bulgur Salad or Rice and Beans. 
Pasta is included with the dish. Serve with your choice of spaghetti or zucchini noodles. Excellent choices are Fettuccine in Tomato Sauce, Mushroom Couscous, Creamy Vegan Spinach Orzo, Tomato Mushroom Pasta, and Mushroom Couscous. intended for use as a companion. Sofritas, Creamy Vegan Cauliflower Steaks, and Hearty Red Lentil Stew go well with this dish. I really hope you like my tomato sauce-topped eggplant as much as I do. It goes well with a variety of cuisines and is thick and rich. Enjoy! Ingredients
- 1 medium eggplant, peeled and diced (about 12-16 oz.)
- 2 tbsp. olive oil
- 12 oz. cherry tomatoes, cut in half
- 2 garlic cloves, minced
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
- ⅛ tsp. red pepper flakes or to taste
- 1 tbsp. chopped dill
Instructions
- Cook the eggplant cubes until well-browned and cooked through on a nonstick pan (without oil). Remove from the skillet and put aside when finished.
- In a pan, mix tomatoes and olive oil. Cook the tomatoes for about 10 minutes, or until they are tender and starting to separate.
- To the tomato sauce, add garlic, salt, pepper, and red pepper flakes. The tomatoes should be broken up after three to four minutes of stirring and cooking.
- Combine tomato sauce with the eggplants and dill. Stirring constantly, cook until everything is heated. Serve.