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    Home » Recipes » Recipes

    July 25, 2012

    Vegan Eggplant Dinner in Tomato Sauce

    Jump to Recipe Print Recipe

    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.

    Print Recipe
    5 from 1 vote

    Vegan Eggplant Dinner in tomato sauce

    Eggplant is pan fried and then simmered in a flavorful tomato sauce for a delicious vegan dinner.
    Prep Time35 minutes mins
    Cook Time25 minutes mins
    Total Time1 hour hr
    Course: Main
    Cuisine: vegan
    Servings: 6
    Calories: 55kcal
    Author: Bernadette

    Ingredients

    • 1 eggplant sliced into rounds about ½ inch thick
    • table salt
    • 1 small red onion , sliced
    • ¼ 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 ½ 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

    Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 464mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 3.1mg | Calcium: 14mg | Iron: 0.2mg

     

    Photobucket

    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

    « Mushroom Risotto, and where did I go.
    Homemade Tomato Basil Pasta Sauce {Vegan} »
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    Comments

    1. Lindsey @ Family Food Finds says

      September 22, 2012 at 11:49 pm

      This looks amazing! Thanks for sharing at Foodie Friends Friday!

      Reply
    2. Lindsey @ Family Food Finds says

      September 22, 2012 at 11:48 pm

      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!

      Reply
    3. Nichole@DulceDelicious says

      July 31, 2012 at 7:40 am

      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!

      Reply
      • rantsfrommycrazykitchen says

        July 31, 2012 at 10:47 am

        That's too bad she's allergic. Would zucchini work instead?

        Bernadette

        Reply
    5 from 1 vote (1 rating without comment)

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