How many servings does this recipe make?

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

What ingredients do I need for Tomato, Eggplant and Black Olive Sauce with Rosemary?

You need 9 ingredients. The key ingredients include: 3 large eggplants (about 3 pounds total), peeled, cut into 1-inch cubes, 1 tablespoon salt, 2/3 cup olive oil, 3 onions, finely chopped, and more.

Is Tomato, Eggplant and Black Olive Sauce with Rosemary suitable as vegetarian?

Yes, Tomato, Eggplant and Black Olive Sauce with Rosemary falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Tomato, Eggplant and Black Olive Sauce with Rosemary?

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

Tomato, Eggplant and Black Olive Sauce with Rosemary Recipe

Name: Tomato, Eggplant and Black Olive Sauce with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants (about 3 pounds total), peeled, cut into 1-inch cubes; 1 tablespoon salt; 2/3 cup olive oil; 3 onions, finely chopped; 3 garlic cloves, finely chopped; 1 1/2 tablespoons chopped fresh rosemary; 3 28-ounce cans diced tomatoes in juice; 3 tablespoons tomato paste; 1 cup pitted Kalamata olives or other brine-cured black olives, sliced

Tomato, Eggplant and Black Olive Sauce with Rosemary – a delicious recipe with eggplants, salt, olive oil, onions, garlic, rosemary. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

3 large eggplants (about 3 pounds total), peeled, cut into 1-inch cubes
1 tablespoon salt
2/3 cup olive oil
3 onions, finely chopped
3 garlic cloves, finely chopped
1 1/2 tablespoons chopped fresh rosemary
3 28-ounce cans diced tomatoes in juice
3 tablespoons tomato paste
1 cup pitted Kalamata olives or other brine-cured black olives, sliced

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
537 kcal
Category
Vegetarian

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Tomato, Eggplant and Black Olive Sauce with Rosemary

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