Fried Eggplant in Tomato Sauce: Recipe

Eggplant is a fairly versatile vegetable that many people may ignore. The quiet flavour invites a variety of spices and you can have some fun with this mildly exotic food.

To peel or not to peel with eggplant that is a question. While peeling will depend on how the eggplant is used in the recipe, if you do not peel then it is important to buy or use young tender eggplant because older tough skin will take longer to cook and this longer cooking time will overcook the flesh.

Eggplant can be baked, grilled, steamed, or sautéed. It is versatile and works well with tomatoes, onions, garlic and cheese. The only way eggplant is unacceptable is raw.

Eggplant is not the moist nutritious vegetable. I use it only now and then usually when I am looking for something a bit different to serve either curried or with tomato sauce.

Eggplants have a small amount of nutrients. They are naturally low in calories and unpeeled, they provide some fiber. There is also some folate and potassium.

Nutrition Facts (1 cup cooked, cubed)

Calories 27.7

Protein .82 gram

Carbohydrates 6.57 grams

Dietary Fiber 2.48 grams

Phosphorus 21.78 mg

Potassium 245.52 mg

Folate 14.26 mcg

Fried eggplant and tomato sauce:

1 eggplant sliced

Olive oil

Black pepper sauce

Bob's Tomato Sauce:

1- tablespoon olive oil,

1- medium onion diced,

2- gloves garlic thinly sliced

10 large fresh button mushrooms diced or 1 can 14 oz,

1 medium green pepper diced,

3-celery sticks diced,

1- bay leaf, fresh, but dry will do,

dry or fresh spices, basil, thyme, oregano, pinch dry chilies,

1- can tomato paste 5.5 oz,

1-can diced tomatoes 28 oz,

1-can crushed tomatoes 28 oz. add oil to slow cooker set on high,

Sauce preparations:

add diced onions, celery, green pepper to cooker, let cook until onions begin to brown, then add mushrooms, cook 3 minutes.

add both cans of tomatoes, add herbs, stir, cook 20 minutes, add tomato paste stir,

cover cooker and let cook on high for two hours, stirring every 15-20 minutes.

While sauce is cooking peel and thinly slice eggplant,

Place in fry pan

Drizzle olive oil over slices and cover with black pepper sauce.

Fry for 3 minutes on one side

Flip and fry for three minutes on other

Place on plate and cover with tomato sauce and serve.

This can be a meal by itself or a great side dish with pork or chicken.