Eggplant in Spicy Tomato Sauce

Eggplant in Spicy Tomato Sauce

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.

Similar recipes include Smoky Roasted Eggplant in Yoghurt, Smoky Eggplants and Tomatoes, and Babaganoush.

Browse all of our Eggplant recipes. Or explore our Mid Autumn dishes.

Eggplant in Spicy Tomato Sauce

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.

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