eggplant and tomato sauce

Eggplant and tomato sauce

There is plenty of eggplant and tomato around at the moment, and I have started making a yummy smoky eggplant and tomato sauce. The great thing is once I have made the the basic sauce, I have at least three great meals I can then make in a jiffy: a spaghetti meal for whole family, soup for lunch with the girls, or if I throw in some mussels and maybe some chilli oil and lemon zest, it’s a great grownups over for dinner meal.

We have posted on eggplants before. We wrote how to cook Aubergine – don’t be afraid quite some time ago. In aubergine for Mama we had a sneak preview of one of the recipes from Anna’s cookbook, and recently Kate Day shared this great recipe for slow cooked meatballs in tomato and aubergine sauce. Also if you want to know more about how great tomatoes are for you, you could read tomatoes or you say tomato, I say pomodoro.

You can serve this as a soup with feta cheese on top, or stir through cooked spaghetti pasta with some grated cheese. It ends up looking just like spaghetti, which my kids love.  I don’t tell them it has eggplant in it.

If you enjoy the smoky flavour of this dish, you might also enjoy taking a look at David Lebovitz’s Recipe. or this Baba Ganoush recipe from Simply Recipes which includes tips for how to use a grill to roast the eggplant

How to make smoky eggplant and tomato sauce
 
Author:
Ingredients
  • 1 eggplant
  • 1 onion
  • 1 kg vine ripened tomatoes
  • 1 x tin of tomato puree or passata
  • Smoked paprika
  • Splash of red wine vinegar
Instructions
  1. The first thing to do is to prepare the eggplant. To create the smoky flavour we need to char the outside of the skin. Prick the eggplant a few times, then char the outside by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside.
  2. I skewered mine with a carving fork and held it directly over/on the flame of one of my gas burning stove top elements. It takes several minutes to do this. In fact it is important to leave it on longer than you think is necessary. The skin will get black and charred and the flesh will begin to collapse and go very soft. When you get to the desired consistency, let it cool down before you remove and discard the skin. It will come off very easily. It doesn't matter if you under do this step as the eggplant will get thoroughly cooked in the next step.
  3. Finely chop the onion and then cook in olive oil in a medium to large sized pot. I used thyme flavoured olive oil, but you could use a different flavoured one like garlic, or rosemary or even chilli oil. When the onions become translucent add the paprika and let it cook without burning.
  4. Add the red wine vinegar and then the eggplant. You could easily use balsamic or even white wine vinegar, it doesn't matter too much.
  5. Wash and chop the tomatoes. I put them through my food processor. Add these to the pot also and also the tomato puree or passata.
  6. Simmer these together for approximately 25-35 mins.
  7. For a smooth consistency puree or put through your food processor.
  8. You can serve this as a soup with feta cheese on top, or stir through cooked spaghetti pasta with some grated cheese. It ends up looking just like spaghetti, which my kids love. I don’t tell them it has eggplant in it.
 

Mummy to three small boys

 

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