Eggplant Pomodoro


  • 1 medium onion, chopped
  • 2 medium eggplants, cubed
  • 4 cloves garlic, roasted and mashed
  • 1 medium yellow pepper, coarsely chopped
  • 1/2 c. green olives
  • 4 c. canned whole tomatoes
  • 1 tsp. red pepper flakes
  • 1 tsp. fresh parsley
  • 1 tsp. fresh sweet basil, finely chopped
  • 1 tsp. agave nectar
  • salt to taste


  1. Sauté onion and pepper until tender. Place cubed eggplant on a baking sheet and spray with oil. Bake at 400 degrees for 15 – 20 minutes.
  2. Turn eggplant and return to oven until browned. Add to onion and pepper in saucepan. Add fresh herbs, red pepper flakes, garlic, olives and agave nectar. 
  3. Crush tomatoes with hands and add. Cook until hot, about 15 minutes. Serve over your favorite pasta, rice or quinoa.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Italian Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.