Eggplant with Spicy Tomato Sauce

Name: Eggplant with Spicy Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams whole peeled tomatoes or 8 to 10 medium tomatoes, quartered; 1 Italian eggplant, halved and cut into 1/2-inch half moons; 118 milliliters crumbled feta cheese; 118 milliliters chopped fresh parsley leaves; 2 Tbsps harissa; 4 servings Kosher salt and freshly ground black pepper; 4 servings Lemon wedges, for serving; 6 Tbsps olive oil

You can never have too many side dish recipes, so give Eggplant with Spicy Tomato Sauce a try. One serving contains 340 calories, 8g of protein, and 26g of fat. This gluten free, primal, fodmap friendly, and vegetarian recipe serves 4. Head to the store and pick up parsley leaves, eggplant, harissa, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat 2 tablespoons of oil in a 12-inch skillet over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add as much eggplant as will fit in a single layer and cook, shaking the pan occasionally, until well browned on both sides, about 10 minutes total. Season to taste with salt and pepper. Repeat with the remaining eggplant and 2 more tablespoons of oil.

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Salt And Pepper

Eggplant

Cooking Oil

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Frying Pan

Remove from the pan and set aside.

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Frying Pan

In the same skillet over medium heat, add the remaining 2 tablespoons oil and heat until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook until fragrant, about 30 seconds.

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Garlic

Add the harissa and mix together until combined.

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Harissa

Add the tomatoes and adjust the heat until it maintains a vigorous simmer, seasoning with salt and pepper, and breaking apart the tomatoes with a potato masher or wooden spoon once they’ve softened.

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Salt And Pepper

Seasoning

Tomato

Potato

Equipment you will use

Potato Masher

Wooden Spoon

Allow to cook until the tomatoes have broken down, roughly 10 to 12 minutes for canned and 18 to 20 for fresh, seasoning as needed. When the sauce has thickened, add the eggplants back in and stir so that they warm up, then pour into a serving dish or serve out of the pan, top with the feta and parsley.

Ingredients you will need

Eggplant

Seasoning

Tomato

Parsley