Eggplant Fricassée

CUISINICITY(5)
Kristen Schilling: "This dish Is amazing! I added garlic to the onion…" Read More
9Ingredients
65Minutes
190Calories

Ingredients

US|METRIC
  • 3 eggplants (medium, unpeeled, rinsed)
  • 3 tomatoes (medium ripe)
  • 2 sweet onions (thickly sliced)
  • 1/3 cup extra virgin olive oil
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons thyme (or fresh thyme to taste)
  • 1 teaspoon rosemary
  • 2 bay leaves
  • ground pepper (fresh, to taste)
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    NutritionView More

    190Calories
    Sodium11% DV270mg
    Fat15% DV10g
    Protein8% DV4g
    Carbs8% DV25g
    Fiber36% DV9g
    Calories190Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium270mg11%
    Potassium800mg23%
    Protein4g8%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber9g36%
    Sugars11g22%
    Vitamin A10%
    Vitamin C30%
    Calcium6%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Gena 3 months ago
    Good flavor but it took closer to 90 minutes to cook. I added water to the dish while it was cooking because the eggplant wasn't getting soft.
    Kristen Schilling 3 months ago
    This dish Is amazing! I added garlic to the onions and basil as well.
    Devin C. 5 months ago
    Awesome I added homemade salsa pita chips and hummus to make a full lunch also substituted the rosemary with basil and added jalapeño
    Phyllis Harris 8 months ago
    Terrific!! I will definitely make again.
    Your Majesty 8 months ago
    It’s great to have another good eggplant recipe besides the usual eggplant parm. This was remarkably easy and delicious!
    Andrea Degrasse 8 months ago
    Added some seasoning to eggplant and tomato sauce came out good
    Reena Rajan 10 months ago
    Loved it...it was easy to make and tasted delicious.
    Tori a year ago
    I seasoned to my personal taste and mixed tomato sauce as well. This was amazing❤️
    louise gray a year ago
    It requires a little prep time but it is a good entree. I think that it needs something. It is vegan but feta cheese or any cheese would be good, To keep it strictly vegan, add some rice or a piece of pita. But it was quite flavorful.
    Juli a year ago
    Delicious! I used approximately 1 pound of “baby” sized eggplants that were purchased fresh from a local farmers market. I cut them into equal sized chunks, Added 2 chopped garlic cloves. For the herbs I added 1.5 tablespoons of rustic herb seasoning. Baked under convection heat until soft and carmelized, Served it on a plate of pasta with a dollop of basil pesto. It made five generous servings. The leftover, about 1/2 cup, I smashed and stir it with a fork and then spread it on bread for lunch the next day.
    Kathy 2 years ago
    Delicious it cooks down so dont worry if it looks like too much
    Yvette 2 years ago
    So, this one took off in a slightly different direction for me. I had one eggplant at home; diced tomatoes in lieu of fresh ones; added Cajun seasoning, sliced garlic, tomato sauce and a hit of oregano. Yum!
    Susan S S. 2 years ago
    excellently ....making it again tonight...i did add some garlic and more fresh herbs
    Eva Jane 2 years ago
    Delicious! I salted the eggplant, added an orange bell pepper and some zucchini. Also drizzled balsamic on top when it was done. Absolutely perfect.
    Marty Bermeman 2 years ago
    I added some tomato sauce and it was delicious!

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