Eggplant with Tomatoes Recipe

Name: Eggplant with Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/21 3/4 pounds medium-sized eggplants, cut into chunks as suggested above; Salt; 5 tablespoons olive, canola, or peanut oil; 1 teaspoon whole black or yellow mustard seeds; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole fennel seeds; 1/2 teaspoon whole nigella seeds (if available); 1 dried hot red chili; 2 cloves garlic, chopped; 2 cups (12 ounces) peeled and chopped tomatoes, or grated tomatoes (page 289); 1/4 teaspoon sugar

Servings: persons

1 1/21 3/4 pounds medium-sized eggplants, cut into chunks as suggested above
Salt
5 tablespoons olive, canola, or peanut oil
1 teaspoon whole black or yellow mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1/2 teaspoon whole nigella seeds (if available)
1 dried hot red chili
2 cloves garlic, chopped
2 cups (12 ounces) peeled and chopped tomatoes, or grated tomatoes (page 289)
1/4 teaspoon sugar

1
Turn on the broiler, arranging a shelf so it is 56 inches from the source of the heat.
2
Spread the eggplant chunks in a baking tray.
3
Sprinkle them with 1/2 teaspoon salt and 2 tablespoons of the oil.
4
Toss and put under the broiler.
5
Broil for about 15 minutes, tossing now and then, until all sides are lightly browned.
6
Pour the remaining 3 tablespoons oil into a large saute pan and set over medium-high heat.
7
When hot, put in the mustard seeds, cumin seeds, fennel seeds, nigella, and chili.
8
As soon as the mustard seeds begin to pop, a matter of seconds, toss in the garlic.
9
Stir a few times, until the garlic is golden, and then quickly put in the tomatoes, eggplants, 1/4 teaspoon salt, and the sugar.
10
Mix and bring to a simmer.
11
Cover, turn heat to low, and simmer gently about 20 minutes, stirring now and then, until the eggplants are tender and smothered in the sauce.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/21 3/4 pounds medium-sized eggplants, cut into chunks as suggested above, Salt, 5 tablespoons olive, canola, or peanut oil, 1 teaspoon whole black or yellow mustard seeds, and more.

Yes, Eggplant with Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant with Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions