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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 mins
Cook Time25 mins
Total Time1 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