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!
Servings 4 servings
Calories 574kcal
Ingredients
- 1 large eggplant 1.5 lb
- 4 large potatoes 2 lbs
- 4 large tomatoes 2 lbs
- ¾ cup olive oil divided (or as needed)
- 1 garlic clove crushed
- a few fresh basil leaves
- salt to taste
Instructions
- Prepare the eggplant. Slice into ¼ 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.
- Preheat oven to 350 degrees F . Place the eggplant slices on 2 baking sheets lined with parchment paper. Brush both sides with olive oil and salt lightly. I used about 3 tbsp. per pan. Bake for 25 minutes and flip halfway through. Set aside.
- Line 2 baking sheets with parchment paper. Peel and cut potatoes into ¼ inch thick slices. Place on baking sheet, brush both sides with olive oil (2 tablespoon per pan of potatoes) and salt lightly. Bake for 25 minutes, flipping slices halfway. Set aside.
- 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 globe eggplant but any type of eggplant will do.
- Peppers may also be added.
- 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: 574kcal | Carbohydrates: 49g | Protein: 7g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 22mg | Potassium: 1454mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1055IU | Vitamin C: 62mg | Calcium: 50mg | Iron: 2mg
