Braised Eggplant with Rosemary-Infused Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Eggplant slices that absorb a rich tomato-rosemary sauce, creating a deeply flavorful vegetarian dish where every bite imbibes the essence of herbs. This mediterranean-inspired vegetarian ready in about 55 minutes blends large (1.5 lb) eggplant, olive oil, tomato paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (13 ratings) Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F; slice 1 large eggplant (1.5 lb) into 1/2-inch thick rounds, then toss with 3 tbsp olive oil and season with salt and pepper, arranging in a single layer on a parchment-lined baking sheet.
  2. Step 2: Roast for 20 minutes until golden at the edges, then set aside.
  3. Step 3: In a saucepan, heat 2 tbsp tomato paste over medium heat for 1 minute until darkened, add 1 tsp chopped thyme, 14 oz diced tomatoes, 1 cup vegetable broth, and 2 rosemary sprigs, simmering uncovered for 15 minutes until thickened and reduced by half, then remove rosemary sprigs.
  4. Step 4: Place roasted eggplant in a baking dish, pour the sauce over it, cover with foil, and bake for 15 minutes until the eggplant is tender and fully imbibed the sauce.

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Frequently asked questions

How long does Braised Eggplant with Rosemary-Infused Tomato Sauce take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Braised Eggplant with Rosemary-Infused Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Braised Eggplant with Rosemary-Infused Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Eggplant with Rosemary-Infused Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Eggplant with Rosemary-Infused Tomato Sauce?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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