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Ground Floor, 377 New South Head Road
Double Bay, NSW, 2028
Australia

+61434109922

Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Mediterranean Style Eggplant In Tomato Sauce

Stephanie Malouf Nutrition

6 serves

INGREDIENTS

  • 700ml bottle of tomato passata/puree 
  • 1 bunch of fresh dill (approx 1/3 cup chopped)
  • 1 spanish onion, sliced 
  • 1 leek, sliced 
  • 2 eggplants, chopped into 2 inch thick pieces
  • 1 large red capsicum, sliced 
  • Salt and pepper to taste
  • 2 tsp extra virgin olive oil
  • Pinch of himalayan rock salt and pepper 

METHOD

01: In a large non stick saucepan heat the olive oil then add the dill, onion and leek and stir until it softens 

02: Pour in the tomato passata, then fill the bottle 1/4 full with water, swish it around to lift off all the remaining sauce stuck to the bottle and then pour it into the saucepan.

03: Add the chopped eggplant, capsicum, salt and pepper and stir well until everything is well combined

04: Cover the saucepan and cook for 20-30 mins stirring occasionally until the eggplant is soft and the tomato sauce is reduced and rich in colour. 

SERVING SUGGESTIONS

  • Finish with dollop of greek yoghurt, hummus or a sprinkle of feta
  • Enjoy as a delicious side with chicken, fish or meat
  • Add raw chicken fillets to the saucepan once the eggplant is cooked, place in a hot oven on 200 degrees celsius and cook for 20 minutes until the chicken is cooked through and serve as a complete meal 
  • Combine with beans or chickpeas for a good source of plant protein and complex carbohydrates
  • Enjoy for breakfast with 2 fried, boiled or poached eggs