Eggplant Potato Tomato Casserole (Print View)
Tender eggplant, potatoes, and tomatoes baked together with herbs in a rich, savory tomato sauce.
# What You'll Need:
→ Vegetables
01 -
3–4 medium eggplants, cut into wedges
02 -
3 medium potatoes, peeled and cut into wedges
03 -
4 medium onions, peeled and sliced
04 -
4 cloves garlic, peeled and crushed
05 -
2 tomatoes, roughly chopped, or 125 ml tomato passata
06 -
3 tablespoons fresh parsley, chopped
→ Pantry
07 -
1–2 tablespoons salt, for salting and seasoning
08 -
180 ml extra virgin olive oil, divided
09 -
2 tablespoons tomato paste
10 -
1 teaspoon sugar, optional
11 -
1/2 teaspoon black pepper, adjust to taste
12 -
500 ml water
# Directions:
01 -
Cut eggplant into wedges, sprinkle generously with salt, and allow to stand in a colander for 20–30 minutes to draw out bitterness. Rinse well and pat dry with paper towels.
02 -
Peel potatoes, cut into wedges, and soak in a bowl of water for 10 minutes to remove excess starch. Drain and pat dry with paper towels.
03 -
Peel and slice onions. Peel and crush garlic. Roughly chop tomatoes and blend in a food processor until smooth, or measure out passata if using.
04 -
Heat 2 tablespoons olive oil in a large frying pan over medium heat. Shallow-fry potato wedges for 4–5 minutes, turning until lightly golden on all sides. Transfer potatoes to a large baking tray.
05 -
Return frying pan to heat, add 2 tablespoons olive oil, and fry eggplant wedges in batches until golden on both sides, adding more oil between batches as needed. Place eggplant in baking tray with potatoes.
06 -
Preheat oven to 180°C. Add 2 tablespoons olive oil to pan and sauté onions for 5–7 minutes until soft and translucent. Stir in garlic and cook a further 2–3 minutes.
07 -
Incorporate tomato paste into onion mixture and cook for 2 minutes. Add blended tomatoes or passata, sugar (if using), salt, pepper, chopped parsley and water. Bring to a boil, then simmer 1–2 minutes.
08 -
Pour tomato and onion sauce evenly over the eggplant and potato layers in the tray. Cover tightly with foil and bake for 40 minutes. Remove foil and bake another 15–20 minutes until potatoes are tender. Add extra hot water during baking if the mixture becomes too dry.
09 -
Allow dish to rest for 10 minutes to thicken the sauce. Garnish with extra fresh parsley before serving. Accompany with feta cheese and sourdough bread if desired.
# Notes:
01 -
Salting the eggplant helps remove bitterness and excess moisture, resulting in a better texture after baking.
02 -
Fresh tomatoes can be replaced by good quality passata for convenience and consistent results.