Roasted Tomatoes and Eggplant

Name: Roasted Tomatoes and Eggplant
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 1 large Italian or globe eggplant + 1 heaping tsp table salt; ¼ cup high-quality extra virgin olive oil; 1 medium yellow or red onion, diced; 8 large garlic cloves, peeled; 16 oz ripe cherry tomatoes or 1 14-ounce can crushed tomatoes; 1 tbsp capers optional; ½ cup crushed tomatoes; 1 tsp dried basil; ½ tsp dried oregano; ½ tsp salt, to taste; ¼ tsp black pepper; 3 tbsp red or white wine vinegar (plus more to taste); ¼ cup pine nuts, toasted; ¼ cup finely chopped basil, garnish; ½ tsp cane sugar, to taste

by Thank You Berry Much

6 Servings

55 min

This Roasted Tomatoes and Eggplant recipe has savory tender eggplant, ripe burst cherry tomatoes, and a bunch of aromatic ingredients, like fresh garlic and basil. Serve this eggplant recipe on crusty bread as a side dish or with pasta for a main course.

For the full recipe with step by step photos visit:

https://tyberrymuch.com/mediterranean-roasted-eggplant/

roasted eggplant with tomatoes

Why You’ll Love This Roasted Eggplant

These Roasted Tomatoes with Eggplant are simple yet flavorful. Here are a few reasons we love this recipe and you will too:

Bursting with Flavors – Fresh basil, capers, garlic, tomatoes, and good quality olive oil provide tons of flavor to this dish.
Versatile Serving Options – Serve it hot, at room temperature, over pasta, or with some crusty bread.
Simple to Make – This dish requires just a few basic steps and ingredients you probably already have in your pantry. Plus, it’s easy to customize to your taste with different herbs and veggies.
Great for Meal Prep – Make this dish in advance for a week of delicious, ready-to-go meals. The flavors only get better over time, making it a perfect option for meal prep!

ingredients

Ingredients

You can whip up this recipe in about an hour with just a handful of flavorful ingredients. Here’s what you’ll need:

Eggplant – Choose a large, glossy eggplant without any soft spots for the best taste and texture. This is the star of this Mediterranean Roasted Eggplant dish!
Cherry Tomatoes – These add a lovely sweetness and pop of color to the dish. Opt for ripe cherry tomatoes for the best flavor.
Red Onion & Garlic Cloves – These aromatics bring a depth of flavor that will have you wanting one more bite!
Extra Virgin Olive Oil – This helps to roast the eggplant to perfection, giving it a delicious tender and somewhat caramelized exterior. High-quality oil makes all the difference.
Dried Herbs – I’m using dried basil and oregano for a touch of Mediterranean flavor.
Vinegar & Capers – These add tang and brine to the dish, balancing out the sweetness of the tomatoes and the smokiness of the eggplant.
Pine Nuts & Fresh Basil – Toasted pine nuts give a delightful crunch, while fresh basil adds a pop of freshness and color. They’re the perfect finishing touch to the dish!

the roasted eggplant and tomatoes

FAQ

Can I prep this roasted eggplant in advance? Absolutely! This dish is perfect for meal prep. It can be cooked in advance and reheats well.

How can I tell if my eggplant is ripe? The eggplant should have a bright, glossy skin without any wrinkles or soft spots. The outside of the eggplant should feel firm but give slightly when pressed.

Roasted Tomatoes and Eggplant

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Recipe details

Yield 6 Servings
Time spent: Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min

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% Daily value

Ingredients

1 large Italian or globe eggplant + 1 heaping tsp table salt
¼ cup high-quality extra virgin olive oil
1 medium yellow or red onion, diced
8 large garlic cloves, peeled
16 oz ripe cherry tomatoes or 1 14-ounce can crushed tomatoes
1 tbsp capers optional
½ cup crushed tomatoes
1 tsp dried basil
½ tsp dried oregano
½ tsp salt, to taste
¼ tsp black pepper
3 tbsp red or white wine vinegar (plus more to taste)
¼ cup pine nuts, toasted
¼ cup finely chopped basil, garnish
½ tsp cane sugar, to taste

Instructions

Thoroughly wash and dry the eggplant. Remove the ends and slice in half lengthwise, then dice into ½” cubes. In a large bowl, combine the eggplant cubes and 1 tsp of table salt. Add tap water until all pieces are covered and set aside to soak for 15-20 minutes.
Preheat your oven to 425F. Meanwhile, prepare a 9x13” baking dish by drizzling with olive oil. You can also use a large baking sheet with a raised lip.
Dice the onion and peel the garlic cloves, then add these to your oiled baking dish.
Add the cherry tomatoes, capers (if using), and the ½ cup crushed tomatoes.
Drain the salted water from the eggplant cubes, pat dry using a tea towel or paper towel, and add them to the baking dish.
Season the contents of the baking dish with dried basil, oregano, salt, and pepper. Add the vinegar. Stir until all ingredients are evenly coated with oil and spices.
Bake at 425F for approximately 35-40 minutes, or until the mixture is bubbling and thickened, and the eggplant cubes are tender. Stir occasionally.
While your dish is baking, toast the pine nuts in a small dry skillet on the stove over medium-low heat and roughly chop the fresh basil for garnishing.
After removing the baking dish from the oven, taste the mixture. If needed, add sugar to balance any acidity (this will depend on the acidity of the tomatoes you've used).
Garnish with toasted pine nuts and chopped fresh basil.
Serve hot or at room temperature, alongside crusty rustic bread, pasta, or crackers. Top with crispy spiced chickpeas or serve alongside other tapas-style dishes. Enjoy!

Tips

Choosing ripe, quality eggplants is crucial for this dish: Look for eggplants (Italian eggplant or globe eggplant works great) with glossy skin, free of soft spots. The outside of the eggplant should be firm but give slightly when pressed.
Add more olive oil as needed: try to keep the eggplant moist in the oven- if it looks like it's drying out, add a drizzle or two of extra olive oil.
Season to taste: because this dish relies heavily on high-quality, fresh produce, adjust the seasonings as needed. Add more herbs, sugar, or vinegar to taste.

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