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Baked Eggplant and Potatoes with Tomato Sauce

Baked Eggplant and Potatoes with Tomato Sauce is simple dish and perfect example of 'cucina povera'. Just a few fresh ingredients come together to make a savoury side dish or main dish served with country style crusty bread to mop up the juices! 
Course Main Course, Side Dish
Cuisine Sicilian-Italian
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 4 servings
Calories 175kcal
Author Nadia Fazio

Ingredients

  • 1 large eggplant 1.5 lb
  • 4 large potatoes 2 lbs
  • 4 large tomatoes 2 lbs
  • plenty of olive oil
  • 1 garlic clove crushed
  • a few fresh basil leaves
  • salt to taste

Instructions

  • Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Peel and cut potatoes into 1/4 inch thick slices. Place on baking sheet, brush both sides with olive oil and salt lightly. Bake for 25 minutes, flipping slices halfway. Set aside.
  • Meanwhile, prepare the eggplant. Slice into 1/4 inch thick rounds. Place on baking sheets covered in paper towels and lightly salt both sides. Let sit for 30 minutes. Rinse and pat dry the eggplant with a paper towel.
  • Place the eggplant slices on 2 baking sheets covered in parchment paper. Brush both sides with olive oil and salt lightly. Bake for 25 minutes and flip halfway through.
  • While the eggplant bakes, dice the tomatoes. Place in a large skillet and bring to a boil, then lower to a simmer and cook for 10 minutes. Add the crushed garlic clove and salt to taste.
  • Add the baked potato and eggplant slices to the tomato sauce. Stir gently to coat the vegetables in the tomato sauce and cook for an additional 10 minutes.  Add freshly chopped basil and drizzle with olive oil at the end of cooking. Adjust seasoning if necessary.

Notes

 

  • During the summer months I prefer using whole tomatoes from my garden which I do not peel.  If you prefer yours without the peel, score tomatoes with a sharp knife. Then blanch in boiling water for a minute.  When they are cool enough to handle, peel off the skin and dice.
  • If you don't have fresh tomatoes available replace them with canned whole plum tomatoes which are already peeled. 
  • I use Italian eggplant, as shown in the image above,  but any type of eggplant will do.
  • Peppers may also be added.  On a separate sheet pan, roast sliced peppers until tender and the skin shrivels. In the final step of the recipe, stir the peppers into the tomato sauce in the pan along with the eggplant and potatoes.
  • Add a little kick to the dish by tossing some red pepper flakes to the tomatoes. 
  • Please note that the nutritional information offered is approximate and may vary according to exact portion size and ingredients used. 

Nutrition

Calories: 175kcal | Carbohydrates: 38g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 1433mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1051IU | Vitamin C: 44mg | Calcium: 87mg | Iron: 7mg