Eggplant, Spinach and Tomato Sauce

Eggplant, Spinach And Tomato Sauce Recipe

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This Indian dish is made by cooking the vegetables until they form a thick sauce. Serve with rice or chapatis.


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20 Min
35 Min
Stove Top


  • 2 lb
    eggplant, peeled and diced
  • 1 lb
    fresh spinach, washed, stemmed and chopped
  • 2 lb
    tomatoes, blanched, peeled and chopped
  • 5 Tbsp
  • 1-2
    dried chilies, crushed (or red pepper flakes)
  • 1 tsp
    ground coriander
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    ground turmeric
  • 1/2 tsp
  • 2/3 c
  • 1 tsp
    brown sugar
  • 2 1/2 tsp
    kosher-type salt
  • 1/2 tsp
    garam masala

How to Make Eggplant, Spinach and Tomato Sauce


  1. Heat the ghee in a large saucepan and fry the chili and the ground coriander for a few seconds. Add all of the other spices and fry a second or two longer. Then immediately add in the eggplant cubes. Stir and fry gently until the eggplant is soft and releases its seeds.
  2. Add the chopped tomatoes, spinach and water. Combine well. Partially cover the saucepan and simmer, stirring occasionally, for 20 minutes or until eggplant is very soft.
  3. Turn up the heat to medium and cook an additional 10 minutes, stirring frequently, until the spinach, eggplant and tomatoes have become a thick, smooth sauce. Season with sugar, salt and garam masala - mix well.

Printable Recipe Card

About Eggplant, Spinach and Tomato Sauce

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Indian
Other Tag: Healthy

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