Eggplant with garlic-y tomato sauce

Eggplant with garlic-y tomato sauce

another 100% plantbased delicous recipe that happens to be one of my favorites. This took me 15 minutes of prep and no obscure ingredients! I added mushrooms & broccolini because I had them (but you can leave them out or sub for something else you may have – asparagus, kale, spinach). I cut the eggplant into rounds but you can also slice lengthwise or cut into half and “stuff them”.
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Ingredients (for 1-2):
1 eggplant, cut into rounds
1/2 onion, finely chopped
2-3 garlic cloves, minced
4-5 tomatoes, pureed
1/2 red pepper, pureed
a handful of cherry tomatoes
3-4 mushrooms, sliced
a handful of broccoli/broccolini
1 tbsp tomato paste
1 tbsp balsamic vinegar
1 tbsp hot sauce (optional for spiciness)
Spices: salt, oregano, thyme (fresh is always best but optional)
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DIRECTIONS:
First start with the eggplant:
Preheat oven at 350F. Cut eggplant into 1/2 inch rounds, brush a little oil, salt with pepper and bake at 350F for 15 minutes while mixture is getting prepared.
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In the meantime, prepare mixture:
– Saute onion & garlic with oil of your choice on stovetop.
– Puree tomatoes and 1/2 red pepper (blender / food processor / hand-held puree or even super finely by hand)
– Add pureed mixture to onion & garlic with 1 tbsp tomato paste
– Add cherry tomatoes, sliced mushrooms and broccoli(ni)
– Add: salt, pepper, oregano
– Add: hot sauce and balsamic vinegar
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Add mixture evenly on top of the rounds and place back in the oven for another 10-15 minutes. You can finish by broiling for a minute if you like the more “seared” look. (I made this in the @bravahome and took 15 min for all steps)

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