Lunch & Dinner/ Sides & Snacks

Italian Tomato Eggplant Bake

I am technically half Italian (Sicilian actually),
So I ought to know how to make a good Italian dish right?

I think this dish was a success though.  A simple to put together but very delicious dish that is perfect for a meal with guests or among family.  I can see my mother making this dish at home.  I use to hate eggplant with a passion, but I have discovered to love it more recently.  It’s so strange how tastebuds change when we grow up.  Or at least how drastically mine have.  Just 4 years ago I barely knew how to boil water and successfully cook pasta or rice.  My husband (boyfriend at the time) knew wayyy more than me and tried to teach me to just follow the package instructions.  Such a simple concept I know, but I am notoriously bad at following instructions.  It was not until I moved into my own apartment that I realized, I was hungry, and  I wanted good food, not just ramen noodles.  And there my interest for cooking began, mom wasn’t going to cook for me any more, and I still wanted to eat good tasting food, so I had to learn for myself real fast!  And now I have gone from loving plain pasta with butter (my staple food growing up!) to even the most exotic ethnic vegetarian dishes! Yumm!

So scroll down for a low calorie, high nutrient, low fodmap, SCD legal, Italian, tomato and eggplant style ‘ratatouille’ if you will.

I referenced A Clean Bake‘s recipe when making this.

Italian Tomato Eggplant Bake

Print Recipe
Serves: 6-8 Cooking Time: 1 Hour 15 Minutes


  • 1 - Medium/Large Eggplant
  • 6-8 - Tomatoes on-the-vine (organic!)
  • 1 - 28oz Can Crushed Tomatoes (organic!)
  • 1 Tbsp - Coconut or Olive Oil
  • 1/4 tsp - Apple Cider Vinegar
  • 1 Tbsp - Chopped Basil
  • 1 Tbsp - Chopped Parsley
  • 1 Tbsp - Italian Spices (oregano, thyme, rosemary, etc)
  • Dash of Red Pepper Flakes
  • Dash of Sea salt and Black Pepper
  • Optional - Vegan Cheese



Preheat your oven to 350F. Oil down a 6"x9" baking dish.


Over low flame, add coconut oil and crushed tomatoes into a small pot. Add in the remaining spices and your vinegar. Cook for 10 minutes over low flame, continue stirring to prevent burning. When done, pour sauce into your baking dish.


Meanwhile, slice your tomatoes and eggplant into even slices and start stacking them up within the baking dish over the sauce (so they are standing tall and not laying flat). Do this for as many rows as you can fit (or you can make a circle out of it!) until you cannot fit anymore.


Optional - Add your Vegan Cheese overtop if you want it to melt during baking!


Stick in the oven for 1 Hour or until the veggies soften.


When finished, take out, let cool and garnish with chopped Parsley or Basil. Then, grab a fork and dig in!


If you have leftover tomatoes or eggplant, consider making Baba Ganoush dip or a delicious tomato salad! That's what I did 😉

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