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Eggplant Fricassée (Vegan)

Yum

August 6, 2017
31 Comments
eggplant, Herbes de Provence, onions, tomatoes, vegan

A Fricassée is a southern French dish, halfway between a sauté and a stew, typically prepared with chicken or meat. Here, I do away with either and just have eggplant take center stage for a hearty vegan dish! It is a cinch to throw together –all you need is time for it to bake in the oven for an hour, but ahhhh it is so worth it! I love to serve it piping hot out of the oven over cooked farro or black rice but you can also make it ahead and serve it at room temperature over a bed of mixed green for an elegant lunch. Your guests will rave about it: It’s spectacular!


5.0 from 8 reviews
Eggplant Fricassée
 
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Author: Catherine Katz
Serves: 6-8
Ingredients
  • 3 medium eggplants, unpeeled, rinsed
  • 3 medium ripe tomatoes
  • 2 sweet onions, thickly sliced
  • ⅓ cup extra virgin olive oil
  • ¾ tsp salt
  • 1 1 /2 tsp dry thyme (or fresh thyme to taste)
  • 1 tsp dry rosemary
  • 2 bay leaves
  • fresh ground pepper to taste
Instructions
  1. Preheat the oven 350 F
  2. Sautee the onions in the olive oil until just soft (about 10 minutes) but not fully cooked (they will continue to cook in the oven) and set aside.
  3. Cut the eggplants into thick slices (about 1 inch) and the tomatoes into quarters and place them together in a large bowl.
  4. Add the warm onions (with the oil they are cooked in), the spices, bay leaves, salt and pepper to the bowl and mix gently to coat all the ingredients (see the little video clip below).
  5. Transfer to a large baking dish in one layer as best you can, and place in preheated oven.
  6. Bake for an hour (or more depending on your own oven, but make sure they are to the point of being almost caramelized, like the photo), stirring gently twice throughout, to make sure all the juices cover the eggplants.
  7. Serve with fresh sprigs of thyme.
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Comments

  1. Shingai says

    December 1, 2020 at 4:58 pm

    I made this dish and is delicious. I will bake Fricassee again!!!

    Reply
    • Catherine Katz says

      December 1, 2020 at 4:59 pm

      Thank you Shingai! I am delighted to hear that! 🙂

      Reply
  2. Mary Beth says

    August 28, 2020 at 4:31 pm

    Good Afternoon Catherine :

    Tried this last week and it was simply delicious!
    Had lots of eggplants from my garden and was simply
    Delighted with your healthy recipe which I believe
    You can do so many things with!

    I did add a few things that I had on hand… such as mushrooms, garlic and a bit of vegan mozzarella cheese.

    What an incredible recipe. You have a true gift! Thank you for sharing it with us!

    Mary Beth

    Reply
    • Catherine Katz says

      August 31, 2020 at 8:41 am

      Thank you so much Mary Beth, that makes me happy!!I love it!

      Reply
    • Catherine Katz says

      September 15, 2020 at 7:12 pm

      YAY Mary Beth! I always love when someone is inspired by a recipe and adds to it to make it their own! Thank you for your lovely comment! 🙂

      Reply
  3. Mary Ann Beck says

    June 29, 2020 at 5:59 pm

    I made this recipe for the first time a few nights ago. It is absolutely delicious! A few things I would do differently – I will cut the slices smaller next time, add more tomatoes and more onions. I got 2 larger eggplant and that was a lot! I had to cook it for 2 hours to make sure everything was cooked through. Loved the flavors! It was pretty easy to make.

    Reply
    • Catherine Katz says

      July 14, 2020 at 7:26 am

      Thank you Mary Ann! I love that you were nimble with this particular recipe because indeed, with this one, you need to “listen” to the veggies and let them guide you! The result is always so satisfying! well done!
      Love,
      Catherine

      Reply
  4. Erin Fisher says

    May 10, 2020 at 4:17 pm

    I cannot eat garlic or onions. Is there a substitute?

    If not, can I put garlic and onions in a cooking bag To give flavor but not eat them?

    Reply
    • Catherine Katz says

      May 11, 2020 at 8:55 am

      aw Erin, I am afraid this particular recipe is just not one for you, because the briefly sauteed onions (there is no garlic in this recipe) are what makes this recipe “caramelized” in the oven. Without them, it just would not be the same.

      Reply
  5. Susanne says

    October 22, 2019 at 6:49 am

    Oh my! This looks simply delicious! Now I almost feel sorry I’m out with some girlfriends tonight, but I’m definitely trying this recipe tomorrow! 🤗

    Reply
    • Catherine Katz says

      November 1, 2019 at 5:02 pm

      Hahaha Susanne I hope you had fun with your girlfriends and now have had a chance to try this and…love it? I’d love to hear!! 🙂

      Reply
  6. Ginger Colla says

    June 20, 2018 at 9:22 pm

    Hi Catherine, I’ve made this delicious recipe several times and made some additions that added a nice touch. I added some vegetable broth before putting in the oven. It makes the whole dish more moist and even more delicious. I also cut the eggplant into one inch cubes so the flavors mix even better. Tonight about halfway through the baking time I stirred the ingredients and then placed bokchoy on the top to bake with the other ingredients. I’ll let you know how that move turned out!

    Reply
  7. Yvette says

    May 5, 2018 at 4:57 pm

    Tasty recipe. Thanks for sharing. I noticed on the written recipe 3 eggplants are listed, but seems that one medium to large eggplant is used in the website video. One large eggplant seems to work best for me.

    Reply
    • Catherine Katz says

      May 6, 2018 at 7:39 pm

      Thank you for the kind words Yvette! Depending on the size of the eggplant, I can use up to 3 medium eggplants and I think looking at the diameter of the eggplants in the video, I might have used just 2, but you are right that sometimes, if you have a really large eggplant you could use just one. This recipe is so “forgiving”, it always works no matter what! I hope this is helpful! 🙂

      Reply
      • Yvette says

        June 23, 2018 at 4:07 pm

        Thanks!

        Reply
  8. Barbara says

    August 23, 2017 at 10:37 pm

    Cant wait to try this

    Reply
  9. Margo Anders says

    August 14, 2017 at 10:23 am

    So sorry, I didn’t see your previous reply…..:)

    Reply
  10. Margo Anders says

    August 14, 2017 at 10:20 am

    Hello, Catherine, can you tell me what a “medium” eggplant would be? There are so many sizes, and I know some work better than others.
    Thank you!

    Reply
  11. Linda Manders says

    August 12, 2017 at 8:08 am

    If I use Herb de Provence, how much?

    Reply
    • Catherine Katz says

      August 13, 2017 at 8:20 am

      Hi Linda, If you use dry Herbes de Provences, you can use 1 1/2 tsp. If fresh, you can use 3 or 4 sprigs each of fresh thyme and rosemary. 🙂

      Reply
  12. martine says

    August 12, 2017 at 2:45 am

    bonjour de France! simply and so good! and …full of colors!!! delicious!!! martine de France

    Reply
  13. Caroline says

    August 11, 2017 at 9:30 pm

    Hi Catherine,

    Hope you are having a wonderful summer! I cannot wait to try your new recipe. What would you serve it over? Pasta, rice or nothing?

    Thanks,
    Caroline

    Reply
  14. Margo Anders says

    August 11, 2017 at 7:21 pm

    Catherine, what would be the dimensions of a medium eggplant? They can be tiny or huge, and would like to choose the right size. Also, is it not necessary to salt the eggplant first, to remove the bitterness? I haven’t cooked with them for years!

    Reply
    • Catherine Katz says

      August 13, 2017 at 8:25 am

      Hi Margo, I would say about 6 inches long and 2-3 inch in diameter, not huge but not tiny either! This recipe is very forgiving so the exact dimensions do not matter so much. Once you make it, you’ll know what I mean, it will turn out delicious I promise! I hope this is helpful! 🙂

      Reply
      • Margo Anders says

        August 14, 2017 at 10:24 am

        Thank you!

        Reply
  15. Cherryl Friedman says

    August 11, 2017 at 4:00 pm

    Can you provide the percepnts of protein, fat and carbs in the dish, please????

    Reply
    • Catherine Katz says

      August 13, 2017 at 8:28 am

      Hi Cherryl, I do not typically give the nutritional analysis for my recipe, for reasons that I describe here: https://cuisinicity.com/calories-in-calories-out-but-dont-obsess/ . Having said that, because I give the exact measurements for each ingredient, you can easily enter the data online and get exactly what you need. I hope this is helpful!

      Reply
  16. Corinda says

    August 11, 2017 at 1:27 pm

    Wow!! This looks majorly delish!

    Reply
    • Catherine Katz says

      August 13, 2017 at 8:29 am

      YAY my relish Corinda! I’ll make it for you when you are home! 🙂 🙂 🙂

      Reply
  17. Donna Saliter says

    August 9, 2017 at 8:59 pm

    Hi Catherine, Just made your Eggplant Fricassée for the first time tonight. It is a most amazing dish I can describe in three words: “delisioso, delisioso, delisioso!” The amount of spices and olive oil are just right to make this fricassée perfectly flavorful. And it was sooooo easy! Thank you for helping us busy fans of yours love the food that loves us back – simply and fast.

    Reply
    • Catherine Katz says

      August 10, 2017 at 11:50 am

      Hi Donna! Love love love your description!!! It makes me so happy always, so I thank you!!! 🙂

      Reply

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