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

206 calories | 27g carbs | 8g fat (2g sat fat) | 3g protein | 583mg sodium | 6g fiber | 2g total sugars (1g added sugar) per serving

Serves 4 for $6.00

This recipe is described perfectly by its name: it is the best mix of both tangy and sweet.


  • 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. Cook the onion and celery until softened, about 5 minutes. Set aside in a bowl.
  2. Add the remaining 2 tablespoons oil, add the eggplant and cook 10-15 minutes until browned.
  3. Add the onion and celery, the tomatoes, tomato paste, vinegar, sugar and raisins. Cook 10 more minutes until the mixture has thickened.

Meal Builder

A fried egg on top, or serve over whole grain bread, brown rice, chicken, or fish.

Add More Flavor

Fresh herbs add a huge flavor boost without extra sodium. Try oregano, thyme, or basil.

Watch Your Sodium

The recommended sodium intake is 2,300mg per day or less

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