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
- 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
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.
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