Vegan Eggplant Dinner in tomato sauce
Eggplant is pan fried and then simmered in a flavorful tomato sauce for a delicious vegan dinner.
Servings: 6
Calories: 55kcal
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
Sodium: 464mg | Calcium: 14mg | Vitamin C: 3.1mg | Vitamin A: 40IU | Sugar: 3g | Fiber: 2g | Potassium: 201mg | Calories: 55kcal | Fat: 3g | Protein: 1g | Carbohydrates: 6g | Iron: 0.2mg