Cyprus Passion

If you’re looking for a simple and delicious vegetarian dish, this Eggplant in Tomato Sauce recipe is sure to satisfy. With just a few ingredients and minimal preparation, you can create a flavorful and hearty meal that is perfect for any occasion. The eggplant is lightly fried to create a crispy outer layer and then simmered in a rich and tangy tomato sauce, creating a dish that is bursting with flavor. Serve it as a main course or as a side dish to complement your favorite meat or fish. Give this recipe a try and enjoy the taste of Cyprus cuisine in the comfort of your own home.


  • 4 – 5 large eggplants

  • 2 large onions

  • Garlic to taste

  • 1 large tablespoon of tomatoe paste

  • 2 cups of grated tomatoes (fresh or canned)

  • 1 tablespoon of vegetable stock powder

  • 1/5 cup of white wine

  • Salt to taste

  • Pepper to taste

  • 3 tablespoons of Dried Oreganon

  • ½ cup of Olive oil

  • Fetta cheese (optional)

Eggplant in tomato sauce


  1. First cut the eggplants length- wise in a tray and season with salt

  2. Put the olive oil in a non stick cooking pot and let it heat a bit

  3. Chop the onion into large pieces and then place in the cooking pot. Let it cook until the color turns clear. Add all of the ingredients except the aubergines and some water (about 1 cup) if necessary to help the aubergines cook.

  4. Let the tomato sauce cook for 8-10 minutes and then add the aubergines

  5. Cook until the eggplants are soft and the tomato sauce has thickened

  6. Enjoy this food with some feta cheese and a cold beer!