Recipe with eggplant and chopped tomatoes

Recipe with eggplant and chopped tomatoes

This fatteh recipe is a tasty combination of eggplant, tomatoes, pita bread and yoghurt sauce.

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 50 min (COOK TIME: 50 min)

cooking sketch Easy


For the eggplant

  • 1 kg eggplant peeled and cubed into 3 cm pieces (about 2 large or 3 medium)
  • 1/3 cup of olive oil
  • Salt to taste

For the bread

  • 3 large loaves of Lebanese Pita bread, cut into 3 cm squares (whole-wheat is best)
  • 1/3 cup of olive oil
  • Salt to taste

For the tomato sauce

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 x 400 g tins of Mutti Polpa Finely Chopped Tomatoes
  • 3 tbsp pomegranate molasses
  • 1/2 tbsp ground cumin
  • 60-100 g raisins

For the yoghurt sauce

  • 500 g plain yoghurt
  • 3 tbsp heaped of tahini paste
  • 2 cloves garlic, minced
  • 4 tbsp white vinegar
  • Salt to taste


Only assemble the Fatteh JUST before serving, as the yoghurt and tomato based sauces will soften the crunchy pita quite quickly.


You can easily prepare all the components in advance; even the day before, and just warm up the eggplant before serving and assemble then!

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Recipe with eggplant and chopped tomatoes: Method

  1. Preheat oven to 200 C
  2. Prepare 3 large baking trays by lining them with baking paper.
  3. On 1 tray, spread out the eggplant cubes. Drizzle with the oil and sprinkle generously with salt, toss to get everything coated, then spread in a single layer. On the other 2 trays, divide the pita bread and drizzle each with half the oil and sprinkle with a little salt, then spread into a single layer as well.
  4. Place all 3 trays in the oven together to save time: toast the bread for about 10-12 minutes till golden, then remove from the oven & transfer to a plate to cool. Roast the eggplant for 30-40 minutes, until soft and edges are starting to char.
  5. While the eggplant roasts, prepare the tomato sauce: place the olive oil and onion in a large, deep pan over medium heat and cook for 5 min, till softened. Add the tins of Mutti Polpa, the pomegranate molasses and cumin, and simmer for 10 minutes, or until the eggplant is ready, till thickened slightly. When the eggplant is ready, add them to the tomato sauce, along with the raisins, stir very gently so as not to mash the eggplant, then simmer for a further 10 minutes.
  6. While the eggplant simmers in the tomato sauce, make the yoghurt sauce: combine all ingredients in a large bowl and whisk to combine. Taste and adjust seasoning.
  7. To assemble the Fatteh, spread the eggplant onto a large serving platter. Top with the toasted pita, then the yoghurt sauce. Sprinkle with the pine nuts, some sumac (if using) and a generous scattering of parsley. Serve fatteh immediately!

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Also made with: Chopped tomatoes

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