Roasted Eggplant with Fresh Tomato Skillet Sauce

/// June 23rd, 2014

Roasted Eggplant with Fresh Tomato Skillet Sauce

Hi friends! Today I’m bringing you something fresh, flavorful, and healthy! Roasted Eggplant with Fresh Tomato Skillet Sauce!!! This is basically a naked SUPER clean version of eggplant parm, and so prefect for those hot Summer days when you want to eat, but don’t want anything too heavy.

Roasted Eggplant with Fresh Tomato Skillet Sauce

Roasted Eggplant with Fresh Tomato Skillet Sauce

The eggplant is simply roasted in the oven with olive oil, salt, and pepper for about 40 minutes – so easy! And the end result is thick, blistery rounds that are mega crispy on the outside but juicy and tender on the in. My only cooking advice here is be sure you don’t rush the roasting process! You really want to let the eggplant roast until it’s deep golden brown and crispy. If you attempt to speed this process up, you’ll most likely be left with mushy eggplant. And that’s just sad.

Roasted Eggplant with Fresh Tomato Skillet Sauce

While the eggplant is in the oven, you can make your skillet sauce. It’s super easy, and – thanks to fresh cherry tomatoes – the flavor is out-of-this-world! Basically all you do is simmer the tomatoes down in olive oil, add a little water, cider vinegar, and a big dash of tabasco, and let it simmer away, adding a little water here and there as needed. Once it’s cooked for about 30 minutes, you’ll add salt and pepper to taste, then toss in a hearty handful of chopped basil and mint. These last two ingredients give the finished product a brilliant pop of brightness that only fresh herbs can! Be sure not to skip them :)

Roasted Eggplant with Fresh Tomato Skillet Sauce

Once the eggplant is nice and crispy, simply top each round with a little skillet sauce, sprinkle with a touch of chopped basil, and serve! It’s such a pretty meal or appetizer, and one that will leave you feeling great, too. Those are the best kind of meals if you ask me!

Roasted Eggplant with Fresh Tomato Skillet Sauce

This post is part one of five that I’m doing for a super fun 10-Ingredient Tabasco challenge!


We love (love, love, love) Tabasco over here, so working with them on this fun campaign was a no-brainer. I just hope you guys can handle the heat 😉 xoxo

Roasted Eggplant with Fresh Tomato Skillet Sauce

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serving Size: 2-4


  • For the eggplant:
  • 3 tablespoons olive oil
  • 1 1/2 pounds eggplant, cut into 1-inch slices
  • Salt and pepper
  • For the fresh tomato skillet sauce:
  • 2 pounds cherry tomatoes, quartered
  • 3 teaspoons salt
  • 1 teaspoon sugar
  • 6 tablespoons olive oil, divided
  • 1 cup watered, divided
  • 1 teaspoon cider vinegar
  • 1 tablespoon Tabasco hot sauce (plus more to taste)
  • Freshly ground black pepper
  • 1/2 cup fresh basil, thinly sliced
  • 1/4 cup fresh mint, chopped


  1. For the eggplant:
  2. Preheat oven to 425 degrees (F). Coat a large baking sheet with olive oil. Arrange eggplant rounds in a single layer. Sprinkle generously with salt and freshly ground black pepper. Roast, without flipping, 25 minutes. Carefully flip each piece: the undersides should be dark and blistered - If they’re not, let them roasted longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 15-18 minutes, or until the undersides match the tops.
  3. For the fresh tomato skillet sauce:
  4. Quarter tomatoes and place them in a large mixing bowl. Sprinkle with salt and sugar, cover tightly with saran wrap, and set aside for 10 minutes.
  5. Heat a large heavy skillet over medium-flame. Add 3 tablespoons of olive oil and warm until it begins to shimmer. Add tomatoes and all of their juices, stir to coat. Cook tomatoes on medium - stirring frequently - for 20 minutes, gently breaking up any large chunks of tomato with the back of a wooden spoon.
  6. At the 20 minute point, add 1/4 cup water, the vinegar, and the hot sauce. Stir to combine and cook for another 10 minutes. Add another 1/4 cup of water, stir, and cover partially. Simmer for 15 minutes. Add more water if sauce appears to thick. Stir in remaining oil, black pepper, basil, and mint. Taste and adjust seasoning as needed.
  7. When ready to serve, ladle about a 1/4 of sauce over top 2 pieces of eggplant, plate, and serve at once!

Roasted Eggplant with Fresh Tomato Sauce

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