How we love the eggplant and its versatility. This recipe sautés the eggplant until it is golden and then immerses it in a tangy, spicy tomato sauce before serving garnished with herbs. It is easy to make and the perfect side dish or dish to eat just with rice for a light lunch, snack or supper.
Eggplant in Spicy Tomato Sauce
1 medium eggplant, diced into 1cm cubes
3 Tblspn olive oil
3 garlic cloves, thinly sliced
400g tin chopped tomatoes
0.5 tspn brown sugar
pinch allspice powder
pinch paprika or Kashmir chilli powder
1 tspn balsamic vinegar
sea salt and freshly ground black pepper
coriander, mint or parsley leaves, for garnish
In a large frying pan, heat the olive oil over medium heat and saute the eggplant until it is beautifully golden brown. Drain with a slotted spoon onto kitchen paper to drain.
Add the sliced garlic to the remaining oil in the pan. Cook for a couple of minutes on a low heat – don’t let it brown. Add the tinned tomatoes with the sugar, allspice and paprika.
Let the sauce simmer until it is reduced and very thick, 10 – 15 mins. Add the eggplant back to the sauce, heat gently and add the vinegar.
Season well and garnish with the fresh herbs.