Roasted Eggplant with Fresh Tomato Skillet Sauce
Roasted Eggplant with Fresh Tomato Skillet Sauce is a delightful dish that brings together the rich, creamy texture of roasted eggplant and the bright, vibrant flavors of fresh tomatoes. This recipe is not just a feast for the eyes; it’s also incredibly easy to make and perfect for a weeknight dinner or a weekend gathering. With a handful of fresh ingredients and a bit of roasting magic, you can create a dish that bursts with flavor and makes your kitchen smell divine.
The combination of roasted eggplant and fresh tomato sauce creates a comforting yet light meal that can be served over pasta, on a bed of grains, or simply enjoyed on its own. Let’s dive into why this dish works so well, what you’ll need, and how to prepare it.
Why It Works Every Time
The success of Roasted Eggplant with Fresh Tomato Skillet Sauce lies in the balance of flavors and textures. The eggplant, when roasted, develops a deep flavor and a lovely creaminess that pairs perfectly with the acidity and sweetness of the fresh tomatoes. The addition of herbs like basil and mint adds a fragrant touch that elevates the dish. Plus, this recipe is versatile, allowing you to adjust the heat with Tabasco sauce and customize it with seasonal ingredients.
What Goes Into Roasted Eggplant with Fresh Tomato Skillet Sauce
To create this delicious dish, you’ll need the following ingredients:
- 3 tablespoons olive oil – for roasting the eggplant.
- 1 1/2 pounds eggplant – cut into 1-inch slices for even roasting.
- Salt and pepper – to taste.
- 2 pounds cherry tomatoes – quartered to create a fresh sauce.
- 3 teaspoons salt – enhances the flavor of the tomatoes.
- 1 teaspoon sugar – balances the acidity of the tomatoes.
- 6 tablespoons olive oil, divided – for cooking the sauce.
- 1 cup water, divided – helps in cooking the sauce to the right consistency.
- 1 teaspoon cider vinegar – adds a tangy kick.
- 1 tablespoon Tabasco hot sauce – plus more to taste, for heat.
- Freshly ground black pepper – to taste.
- 1/2 cup fresh basil – thinly sliced for garnish.
- 1/4 cup fresh mint – chopped for a refreshing touch.
What You’ll Need (Gear)
Before you start cooking, gather your kitchen essentials:
- Baking sheet – for roasting the eggplant.
- Large skillet – to cook the tomato sauce.
- Cutting board and knife – to prepare your vegetables.
- Measuring cups and spoons – for accurate ingredient quantities.
- Wooden spoon or spatula – for stirring the sauce.
Roasted Eggplant with Fresh Tomato Skillet Sauce in Steps
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This high temperature will help the eggplant roast perfectly, giving it that gorgeous caramelization.
Step 2: Prepare the Eggplant
In a large bowl, toss the sliced eggplant with 3 tablespoons of olive oil, salt, and pepper. Make sure each slice is well coated for even roasting.
Step 3: Roast the Eggplant
Spread the eggplant slices in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden brown and tender.
Step 4: Cook the Tomato Sauce
While the eggplant is roasting, heat 6 tablespoons of olive oil in a large skillet over medium heat. Add the quartered cherry tomatoes along with 3 teaspoons of salt and 1 teaspoon of sugar. Stir to combine and cook until the tomatoes soften, about 5-7 minutes.
Step 5: Add Water and Vinegar
Pour in 1 cup of water and add the cider vinegar. Bring the mixture to a simmer, allowing the flavors to meld together for about 10 minutes.
Step 6: Mix in the Heat
Stir in 1 tablespoon of Tabasco hot sauce (or more to taste) and season with freshly ground black pepper. Adjust the seasoning if necessary.
Step 7: Combine Eggplant and Sauce
Once the eggplant is done roasting, add it to the skillet with the tomato sauce. Gently stir to combine, allowing the eggplant to soak up some of the sauce.
Step 8: Finish with Fresh Herbs
Remove the skillet from heat and fold in the freshly sliced basil and chopped mint. These herbs will add a burst of freshness to the dish.
Seasonal Twists
This recipe is flexible and can be adapted to fit any season. Consider these variations:
- Summer: Add zucchini or bell peppers for extra vegetables.
- Fall: Incorporate roasted butternut squash for a sweet contrast.
- Winter: Pair with sautéed kale or spinach for a hearty addition.
- Spring: Toss in some peas or asparagus for a pop of color.
Testing Timeline
Here’s a quick guide to help you understand the timeline for preparing Roasted Eggplant with Fresh Tomato Skillet Sauce:
- Prep Time: 15 minutes
- Roasting Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: Approximately 1 hour
Leftovers & Meal Prep
This dish is perfect for meal prep! Here are some tips:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stovetop or in the microwave until warmed through.
- Freezing: You can freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
Roasted Eggplant with Fresh Tomato Skillet Sauce FAQs
Can I use other types of tomatoes instead of cherry tomatoes?
Yes! You can use any variety of fresh tomatoes you have on hand, such as Roma or beefsteak. Just chop them into smaller pieces to ensure they cook down properly.
Is there a way to make this dish vegan?
This recipe is naturally vegan, as it contains no animal products. Enjoy it as is!
What can I serve with this dish?
Roasted Eggplant with Fresh Tomato Skillet Sauce pairs beautifully with pasta, quinoa, or even crusty bread for dipping. You can also serve it as a side dish alongside grilled meats or fish.
How can I make this dish less spicy?
If you prefer a milder flavor, simply reduce the amount of Tabasco hot sauce or omit it altogether. You can always add some at the end to taste if desired.
Quick Weeknight Wins
If you’re looking for more easy and delicious recipes, check out these links:
Save & Share
If you loved making and eating Roasted Eggplant with Fresh Tomato Skillet Sauce, be sure to share it with your friends and family! They’ll thank you for introducing them to such a flavorful and satisfying dish.
The beauty of Roasted Eggplant with Fresh Tomato Skillet Sauce is not just in its taste but also in its versatility. Whether you enjoy it as a main dish or as a side, this recipe is bound to become a favorite in your home. With its fresh ingredients, vibrant flavors, and easy preparation, it’s a dish that you can feel good about serving any day of the week. Enjoy the process, and happy cooking!
Roasted Eggplant with Fresh Tomato Skillet Sauce
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Toss the sliced eggplant with 3 tablespoons of olive oil, salt, and pepper.
- Spread the eggplant slices in a single layer on a baking sheet and roast for about 25-30 minutes, flipping halfway through.
- Heat 6 tablespoons of olive oil in a large skillet over medium heat, add the quartered cherry tomatoes, 3 teaspoons of salt, and 1 teaspoon of sugar. Cook until tomatoes soften, about 5-7 minutes.
- Pour in 1 cup of water and add the cider vinegar. Bring to a simmer for about 10 minutes.
- Stir in 1 tablespoon of Tabasco hot sauce and season with black pepper.
- Add the roasted eggplant to the skillet and gently stir to combine.
- Remove from heat and fold in the freshly sliced basil and chopped mint.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat on the stovetop or microwave until warmed through.
- You can freeze portions for up to 2 months; thaw overnight before reheating.
