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Aubergines in Tomato Sauce


3 cans
tomatoes (400 g each, cubed not whole)
onions, chopped
6 cloves
garlic, finely chopped
1 tsp
dried mixed herbs
3 tsp
vegetable stock powder
2 tsp
0.5 glass
white wine
good quality olive oil


Heat olive oil in a pan and add chopped onions, put on lid and sweat for 2-3 minutes, until onions are translucent but not burned.
Add garlic and tomatoes, stir well initially to prevent "sticking".
Add herbs, vegetable stock powder, sugar and wine.
Bring to boil and simmer gently for 30 minutes, stirring frequently.
Check seasoning, add salt and pepper, as required.

Cut aubergines into 3-4 mm thick slices.
Sprinkle with salt on both sides and leave for 30 minutes.
Wash off salt and pat dry with paper.
Fry with generous amount of olive oil until brown on both sides.
Drain on kitchen paper.
Arrange in pie dish with alternate layers of tomato sauce.

Additional information:

This dish can be reheated in microwave but also be served cold
Any remaining tomato sauce can be used later with pasta.

Recipe group: Main,Lunch.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from AVEA was inserted by Herma / 2002-03-17 02:26:07

This is a recipe from the European Vegetarian Union database (
Contact address:

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