Sweet-and-Sour Eggplant Recipe

Name: Sweet-and-Sour Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons water; 2 tablespoons sugar; 2 tablespoons red wine vinegar; One 28-ounce can peeled Italian tomatoes, crushed; 2 garlic cloves, thinly sliced; 1/2 cup extra-virgin olive oil; Salt and freshly ground white pepper; 2 large eggplants (about 1 1/4 pounds each), sliced crosswise 3/4 inch thick; 1/2 cup shredded ricotta salata; 2 tablespoons chopped mint

Servings: persons

2 tablespoons water
2 tablespoons sugar
2 tablespoons red wine vinegar
One 28-ounce can peeled Italian tomatoes, crushed
2 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
Salt and freshly ground white pepper
2 large eggplants (about 1 1/4 pounds each), sliced crosswise 3/4 inch thick
1/2 cup shredded ricotta salata
2 tablespoons chopped mint

1
In a saucepan, combine the water and sugar and stir over high heat until the sugar dissolves.
2
Cook without stirring until a light amber caramel forms, about 2 minutes.
3
Off the heat, add the vinegar.
4
Cook the caramel over very low heat just until it softens, about 1 minute.
5
Add the tomatoes, garlic and 1/4 cup of the oil and season with salt and white pepper.
6
Simmer over moderately low heat until thickened, about 30 minutes.
7
Meanwhile, preheat the oven to 400.
8
Brush a large rimmed baking sheet with 2 tablespoons of the oil.
9
Arrange the eggplant on the sheet and brush with the remaining 2 tablespoons of oil; season with salt and white pepper.
10
Roast the eggplant for 10 minutes, then flip and roast for 10 minutes longer, until tender and lightly golden.
11
Arrange the eggplant slices in an 8-by-11-inch baking dish in slightly overlapping rows.
12
Spoon two-thirds of the tomato sauce on top and bake for 20 minutes, until bubbling and browned around the edges.
13
Sprinkle the cheese and mint on top and serve warm or at room temperature, passing the remaining sauce on the side.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons water, 2 tablespoons sugar, 2 tablespoons red wine vinegar, One 28-ounce can peeled Italian tomatoes, crushed, and more.

Yes, Sweet-and-Sour Eggplant 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.

Sweet-and-Sour Eggplant

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