New This Month

Eggplant with Chunky Tomato Sauce

Simmering the eggplant in water removes the bitterness, gives it a creamy texture, and allows it to be cooked with no added fat.

  • Servings: 4

Source: Martha Stewart Living, October/November 1993


  • 6 plum tomatoes
  • 1 to 2 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish, or 1 teaspoon dried
  • Salt and freshly ground black pepper
  • 4 baby eggplants, (about 3 to 4 ounces each)
  • 1 cup ricotta cheese


  1. Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.

  2. While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.

  3. Drain eggplants, and place one on each of 4 plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.

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