Slow-Baked Vegetables in Tomato Sauce
Eggplant, potatoes, zucchini, tomatoes, onion, and garlic bake slowly in an olive-oil tomato sauce.
By Moow Editorial ·
- Use plenty of ripe tomato so the vegetables cook in their juices; add a little more water if the tomatoes are dry.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 15 minutes
- Cook time: About 1 hour
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 210 kcal
- Protein: 4 g
- Carbohydrates: 24 g
- Fat: 13 g
- Fiber: 6 g
- Sodium: 588 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Vegetables and Sauce
Have these measured and ready before you begin.
- 1 onion, diced
- 2 eggplants, diced
- 2 potatoes, diced
- 1 zucchini, diced
- 3 medium tomatoes, diced
- 5 garlic cloves, grated
- 1 tablespoon tomato paste
- 1/3 cup (80 ml) olive oil
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons fine salt
- 1 cup (240 ml) water
Directions
1. Peel the eggplants in stripes and soak them in salted water for 15 minutes, then drain and rinse.
2. Dice the potatoes, onion, tomatoes, and zucchini and combine them with the eggplant.
3. Mix the water, olive oil, tomato paste, black pepper, salt, and grated garlic.
4. Pour the sauce over the vegetables and toss thoroughly.
5. Cover and bake at 375°F (190°C) for 45 minutes. Uncover and bake 10–15 minutes more, until the potatoes and eggplant are tender.
6. Serve hot.
Sources
Use a fully oven-safe covered casserole and open it away from your face to avoid steam burns.