Tangy and Sweet Stewed Eggplant and Tomatoes - Capital Area Food Bank
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Tangy and Sweet Stewed Eggplant and Tomatoes

By cafb March 15, 2018

193 calories | 20g carbs | 10g fat (1.4g sat fat) | 2g protein | 40mg sodium | 3g fiber per serving

Serves 4 for $5.00


  • 3 tablespoons oil, divided
  • 1 small onion, diced
  • 2 stalks celery, sliced
  • 1 medium eggplant, cut into 1-inch chunks
  • 1 (15-ounce) can low salt tomatoes or 1 large fresh tomato, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • ΒΌ cup raisins


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium high heat.
  2. Cook the onion and celery until softened, about 5 minutes. Set aside in a bowl.
  3. Add the remaining 2 tablespoons oil, add the eggplant and cook 10-15 minutes until browned.
  4. Add the onion and celery, the tomatoes, tomato paste, vinegar, sugar and raisins.
  5. Cook 10 more minutes until the mixture has thickened.
  6. Enjoy over crusty bread, brown rice, chicken, or fish.

Meal Builder

A fried egg on top packs in protein to round out the dish.

Freshen it Up

Adding fresh herbs gives a huge flavor boost. Fresh oregano, thyme, or basil are great additions.

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