We planted three eggplant plants this spring. I love eggplant Parmesan, and I must say I make a really good one, but it takes a while to make and as most of you already know, I haven’t had much time to cook this summer. I was looking for something different, so I asked on a cooking group I belong to on Facebook called RecFoodCooking for different ideas. One of the ideas that appealed to me was for an Eggplant Caponata, but I needed to change a few things for it to make it PKU-friendly, so I made this vegan eggplant dinner in tomato sauce.
I should explain this whole PKU-friendly thing. My daughter’s godmother ( one of the girls with PKU) is living with us now, at least temporarily. You can find my post describing their diet here if you haven’t already seen it or heard me talk about it. If you really don’t care to read it (which I really suggest that you do) right now, the best I can easily explain it is their diet is STRICT vegan, but there is A LOT more to it.
Ok, back to the eggplant. The Caponata recipe suggested to me called for capers, which I would not be able to use. It was also to be served cold, but I was looking for a hot meal to serve the girls. So, I adapted it into this vegan eggplant dinner instead.
Vegan Eggplant Dinner in tomato sauce
Ingredients
- 1 eggplant sliced into rounds about 1/2 inch thick
- table salt
- 1 small red onion , sliced
- 1/4 cup pitted and sliced black olives
- 1 jar tomato sauce I used Ragu Chunky Vegetable Primavera
- sea salt and fresh ground pepper to taste
- 1 tablespoon olive oil for sauteing
Instructions
- Slice the eggplant and sprinkle all over with salt. Cover with paper towels and weigh down with something heavy and let sit for at least 1/2 hour. Pat eggplant dry.
- Pour 1 tablespoon olive oil into a high rimmed frying pan over medium heat. Add the sliced, dried eggplant and sliced onion and saute for a few minutes until the onions begin to soften.
- Pour in tomato sauce and sliced black olives, season with salt and pepper and bring to a boil. Reduce heat and simmer for about 20 minutes.
Nutrition
Can I just take a minute to explain why I named this My Crazy Kitchen? In the middle of writing this post I had to stop and get my daughter from her grandmother’s next door. Then she needed her pajamas and chocolate milk that I allow her every night ( I know, I’m an awesome mom!). While I was trying to get the chocolate milk for her I was talking with her godmother about how she didn’t want to load the dishwasher, she would do anything else, sweep and mop the floor, put laundry away, garbage, she doesn’t care. At which point I promptly dropped a bottle of lime juice out of the refrigerator and all over the floor. So, yeah, she got her way, she’s doing the floor instead. Only not yet, she’s driving me nuts because she wants to go on Facebook on my laptop and I’m on it!
This recipe is now featured on www.foodiefriendsfriday.com
Lindsey @ Family Food Finds says
This looks amazing! Thanks for sharing at Foodie Friends Friday!
Lindsey @ Family Food Finds says
That looks fantastic! I am not a huge fan of eggplant, but I think I will have to give it a try! Thanks for sharing at Foodie Friends Friday!
[email protected] says
This sounds delicious. I so wish my daughter weren’t allergic to eggplant or I’d totally be putting this on the menu! Great recipe!
rantsfrommycrazykitchen says
That’s too bad she’s allergic. Would zucchini work instead?
Bernadette