Eggplants In Red Sauce Recipe

Name: Eggplants In Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil for frying; 2 eggplants, sliced into rounds; 1 pound tomatoes, halved; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 pound ground beef; 1 large potato, diced; 1/3 green bell pepper, chopped; 1 tablespoon tomato paste; salt and ground black pepper to taste; 1/2 lemon, juiced

Servings: persons

vegetable oil for frying
2 eggplants, sliced into rounds
1 pound tomatoes, halved
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1 large potato, diced
1/3 green bell pepper, chopped
1 tablespoon tomato paste
salt and ground black pepper to taste
1/2 lemon, juiced

1
Heat a 1/2 inch of vegetable oil in a large saucepan over medium-high heat. Fry eggplants in batches until golden brown, about 1 minute per side. Transfer to paper towels to drain.
2
Puree tomatoes in a blender until smooth. Press through a strainer, discarding seeds and skins.
3
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Add beef and cook until no longer pink, about 5 minutes. Stir in potato, green bell pepper, and tomato paste. Season with salt and pepper.
4
Stir tomato puree into the skillet. Simmer until sauce thickens, about 10 minutes. Add fried eggplant and lemon juice. Simmer until flavors combine, about 5 minutes more.

244

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: vegetable oil for frying, 2 eggplants, sliced into rounds, 1 pound tomatoes, halved, 1 tablespoon olive oil, and more.

Yes, Eggplants In Red Sauce 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!

Eggplants In Red Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions