Sardinian-Style Eggplants

Sardinian-style eggplants are tender, sunny, and full of Mediterranean flavor. This easy baked dish combines eggplant, tomatoes, olives, capers, herbs, and a golden breadcrumb topping.

It is simple to prepare, made without wine, and perfect as a vegetarian main dish, side dish, or warm appetizer for a relaxed meal.

Ingredients

• 3 medium eggplants, about 900 g
• 400 g crushed tomatoes
• 2 garlic cloves, minced
• 2 tablespoons olive oil, plus 1 tablespoon for topping
• 2 tablespoons capers, drained
• 80 g black or green olives, sliced
• 50 g breadcrumbs
• 2 tablespoons chopped parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper

How to Make Sardinian-Style Eggplants

1. Prepare the eggplants

Preheat the oven to 190°C. Cut the eggplants into 1 cm slices. Brush them with 2 tablespoons olive oil, season lightly with salt, and arrange them in a baking dish.

2. Add the tomato mixture

In a bowl, mix the crushed tomatoes with garlic, capers, olives, oregano, black pepper, and half the parsley. Spoon the mixture evenly over the eggplants.

3. Bake until tender

Cover the dish with foil or a lid and bake for 25 minutes. This helps the eggplants soften without drying out.

4. Add the golden topping

Remove the cover, sprinkle the breadcrumbs over the top, and drizzle with the remaining tablespoon of olive oil. Bake uncovered for 10 to 15 minutes, until the topping is golden and the eggplants are tender.

Serving Idea

Serve these eggplants warm or at room temperature with crusty bread, rice, couscous, or a fresh green salad. The tomatoes, olives, and capers bring plenty of flavor without needing a heavy sauce.

Save this recipe for your next Mediterranean-style dinner and share how you would serve it.