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Eggplant-Squash Supreme

A tomato sauce with eggplant, squash, peppers, onions, and ground beef, topped with cheese.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Tomato and eggplant work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 651 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Eggplant-Squash Supreme

Ingredients

Directions

Make the tomato sauce

  1. Drain tomatoes but save the juice.

  2. Put tomatoes into a saucepan.

  3. Heat and stir.

  4. Add salt, butter, and flour. Stir until flour is well dissolved.

  5. Add rest of ingredients and simmer for 20 minutes to make a tomato sauce.

Assemble and cook

  1. Slice eggplant and squash into rounds and place in a large skillet.

  2. Add peppers and onions. Sprinkle with rosemary.

  3. Add water.

  4. Pour tomato sauce over vegetables.

  5. Cover and cook over medium heat for 10-15 minutes, until eggplant and squash are tender.

  6. Sprinkle cheese on top and cover until cheese melts.

  7. If no squash, use two eggplants instead.

Nutrition, whole recipe (rough)

1046Calories
50 gProtein
38 gFat
124 gCarbs

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Eggplant1 cup cubed (82g)35
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Pepper1 tsp ground (2.3g)6
Rosemary1 tsp dried (1.2g)4
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
Pumpkinnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + eggplanttop 3% of all pairs
    Smell alikemoderate
    Cooked together651 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Clove + rosemarytop 3% of all pairs
    Smell alikestrong
    Cooked together519 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + rosemarytop 4% of all pairs
    Smell alikestrong
    Cooked together2,324 recipes

    Shared aroma: estragole (anise, licorice).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Eggplant + rosemarytop 6% of all pairs
    Smell alikestrong
    Cooked together43 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggplant
Becomes tender and absorbs the sauce as it cooks, giving the dish its body.
Squash
Softens during covered cooking, adding mild sweetness and tender texture to the vegetables.
Hamburger
Adds meaty richness and savory flavor to the sauce.
Onions
Soften and turn sweet as they cook, building flavor in the sauce and skillet.
Tomatoes
Form the acidic, flavorful base of the sauce.
Flour
Thickens the tomato sauce so it clings to the vegetables.

The step that matters

Stir the flour into the tomato sauce until fully dissolved. Flour clumps if it hits hot liquid unmixed. Stirring it smooth lets its starch thicken the sauce evenly so it coats the vegetables without lumps.

Swap the onion

How well each one fits the dish's main ingredients (tomato, flour, butter, clove, pepper, eggplant, rosemary):

  1. Capsicumfits better
  2. Carrotfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against tomato, flour, butter, clove, pepper, eggplant, rosemary. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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