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Dinner recipe · from the recipe book

Smoky Eggplant Tomato Parmesan Sauce

A chunky, smoky skillet sauce of soft-cooked eggplant, mushrooms and crushed tomatoes finished with nutty Parmesan, made for spooning over roasted or steamed vegetables.

Smoky Eggplant Tomato Parmesan Sauce

Ingredients

  • ½ medium250 gEggplantcut into 1/2-inch cubes
  • 2¼ cups sliced150 gWhite mushroomsfinely chopped
  • 1 medium100 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gOlive oildivided
  • 14 oz400 gDiced tomatoes, canned
  • 1 tbsp20 gTomato paste
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ cup60 gWater
  • ⅓ cup grated35 gGrated Parmesan
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Before cooking, cube the eggplant, chop the mushrooms, dice the onion, mince the garlic and chop the parsley.
  2. Heat half of the olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring now and then, until browned and soft, about 8 minutes. Move the eggplant to a plate.
  3. Add the remaining half of the olive oil to the skillet with the onion and mushrooms. Cook until the mushrooms release their liquid and turn golden, about 6 minutes.
  4. Stir in the garlic, tomato paste, smoked paprika, thyme and red pepper flakes and cook for 1 minute, until the paste darkens.
  5. Add the canned tomatoes and the water, then return the eggplant to the skillet. Simmer, partly covered, for 15 minutes, crushing the eggplant and tomatoes with a spoon until thick and chunky.
  6. Take the skillet off the heat and stir in the Parmesan until it melts into the sauce. Season with the salt and black pepper.
  7. Stir in the parsley and spoon the sauce over roasted or steamed vegetables.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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