Roasted Eggplant with Fresh Tomato Skillet Sauce

Name: Roasted Eggplant with Fresh Tomato Skillet Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 3 tablespoons olive oil; 1 1/2 pounds eggplant, cut into 1-inch slices; salt and pepper; 2 pounds cherry tomatoes, quartered; 3 teaspoons salt; 1 teaspoon sugar; 6 tablespoons olive oil, divided; 1 cup watered, divided; 1 teaspoon cider vinegar; 1 tablespoon Tabasco hot sauce (plus more to taste); freshly ground black pepper; 1/2 cup fresh basil, thinly sliced; 1/4 cup fresh mint, chopped

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Course
Dinner, Others

Roasted Eggplant with Fresh Tomato Skillet Sauce

Iris Warren

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Ingredients

For the eggplant:

3 tablespoons olive oil
1 1/2 pounds eggplant, cut into 1-inch slices
salt and pepper

For the fresh tomato skillet sauce:

2 pounds cherry tomatoes, quartered
3 teaspoons salt
1 teaspoon sugar
6 tablespoons olive oil, divided
1 cup watered, divided
1 teaspoon cider vinegar
1 tablespoon Tabasco hot sauce (plus more to taste)
freshly ground black pepper
1/2 cup fresh basil, thinly sliced
1/4 cup fresh mint, chopped

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Instructions

For the eggplant:

Preheat oven to 425 degrees (F). Coat a large baking sheet with olive oil. Arrange eggplant rounds in a single layer. Sprinkle generously with salt and freshly ground black pepper. Roast, without flipping, 25 minutes. Carefully flip each piece: the undersides should be dark and blistered - If they’re not, let them roasted longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 15-18 minutes, or until the undersides match the tops.

For the fresh tomato skillet sauce:

Quarter tomatoes and place them in a large mixing bowl. Sprinkle with salt and sugar, cover tightly with saran wrap, and set aside for 10 minutes.
Heat a large heavy skillet over medium-flame. Add 3 tablespoons of olive oil and warm until it begins to shimmer. Add tomatoes and all of their juices, stir to coat. Cook tomatoes on medium - stirring frequently - for 20 minutes, gently breaking up any large chunks of tomato with the back of a wooden spoon.
At the 20 minute point, add 1/4 cup water, the vinegar, and the hot sauce. Stir to combine and cook for another 10 minutes. Add another 1/4 cup of water, stir, and cover partially. Simmer for 15 minutes. Add more water if sauce appears to thick. Stir in remaining oil, black pepper, basil, and mint. Taste and adjust seasoning as needed.
When ready to serve, ladle about a 1/4 of sauce over top 2 pieces of eggplant, plate, and serve at once!