Eggplant with Spicy Tomato Sauce (Salsa Picante de Tomate y Berenjena)

Frequently found at the heart of many italian dishes, the eggplant is also appreciated in Mexico. The eggplant is one of the few vegetables to be introduced in Mexico by the europeans and since that time many recipes were created around it; this mexican recipe presented here can be served as a tasty vegetable side dish…

Eggplant with Tomato Sauce


* 3 big and firm eggplants
* 3 big ripe red tomatoes, diced coarsely
* 1 big onion, finely chopped
* 2 cloves garlic, minced
* 2 green chiles (Jalapenos or serranos), sliced in strips
* 1 teaspoon dry epazote
* 1/4 cup fresh cilantro leaves, washed and chopped
* Salt and Pepper to your taste
* Vegetable oil, as necessary


1) After washing the eggplant, cut off the stem end, and then dice it into little cubes. Cook the eggplant cubes in water until tender. Pour the cooked eggplant cubes in a big strainer to let them drain, and you can help to drain them thoroughly well by pressing gently.

2) In a large skillet heat up some oil, then in the oil fry the tomatoes, garlic, epazote, cilantro, onion and green chiles, while seasoning with salt and pepper;

3) Once cooked and that the sauce has reduced, put the cooked and drained eggplant cubes in and simmer everything for a few minutes so that the eggplant takes in the flavours and aromas from the other vegetables present in the recipe.

mexican recipes

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