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–+ servings

Eggplant Tomato Sauce

If you want to make homemade tomato sauce (and you're a fan of eggplant), you need to try this recipe. You'll like how the subtle flavor of eggplant isn't overpowering, yet adds a unique taste to your Daniel Fast main dish.
3.75 from 4 votes
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Course Main Course, Side Dish
Cuisine Italian
Servings 12

Ingredients
  

  • 1 ½ pounds eggplant, peeled, cut into 1-inch cubes
  • 1 tablespoon salt
  • 1 tablespoon extra-virgin olive oil, divided
  • ½ cup diced onion
  • 1 clove garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes, undrained
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano flakes
  • 1 bay leaf
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 350 degrees. Place eggplant cubes in a large colander in the sink, and sprinkle with salt. Use your hands to toss eggplant so that cubes are well coated. Let drain 30 minutes.
  • In a large saucepan, heat ½ tablespoon olive oil over medium heat. Cook onions 3-5 minutes or until soft and translucent. Add garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn. Add crushed and diced tomatoes, parsley, basil, oregano, bay leaf, and pepper. Simmer, covered, for 30 minutes over low heat.
  • Pat eggplant dry with paper towels. Heat a large skillet with ½ tablespoon olive oil, and cook eggplant 3-5 minutes, stirring constantly (you may have to do this in two batches, if you don’t have a skillet large enough to do all at once). Once eggplant is slightly browned, place in a 9 by 13-inch baking dish that has been rubbed with olive oil. Discard bay leaf from tomato mixture, and pour over eggplant. Bake uncovered for 30 minutes.
  • Yield: 12 servings (serving size: about 1/2 cup)

Notes