Mediterranean Magic: Aubergine & Mackerel Tomato Sauce Inspired by a Neapolitan Market

There’s something magical about cooking with ingredients you’ve just hand-picked from a bustling local market. During my stay in Vomero, Naples, I visited the vibrant Mercato Pignasecca (an open street market)—a true feast for the senses. The stalls overflowed with a variety of fresh fruits, vegetables and glistening fresh seafood. I couldn’t resist picking up some mackerel, aubergines, and tomatoes to whip up a hearty, Mediterranean-inspired tomato sauce in my little holiday apartment kitchen.

This dish is simple, fragrant, healthy, and perfect with rice, pasta, crusty bread, or even potatoes. You can have wholesome, low budget meals that are healthy for the heart, soul and for your purse. Eating whilst on holiday does not need to be expensive. Whether you're on holiday or at home, this is a go-to meal that is low budget, flavourful and freezer friendly.

🐟 What You’ll Need:

• Fresh mackerel (cleaned, gutted, and seasoned)
• 2–3 large aubergines (sliced lengthwise)
• 4–5 ripe tomatoes (chopped)
• 1 large bell pepper
• 1 large onion (chopped)
• 2 tbsp tomato purée (about 50g)
• 1 fresh chilli or chilli flakes (optional)
• Fresh parsley and basil (chopped)
• 1 seasoning cube (like Maggi)
• Salt to taste
• Sunflower or vegetable oil

🔥 Let’s Get Cooking:

1. Roast the Mackerel & Veggies
Start by seasoning your cleaned mackerel with salt and dried herbs. Roast in the oven until the skin crisps and the flesh is flaky. Alongside, roast the aubergines (sliced lengthways and lightly oiled) and a large bell pepper. These will develop a deep, smoky flavour and a soft, creamy texture.

2. Prep the Sauce Base
In a pan, heat a tablespoon of oil. Add chopped onions and sauté until fragrant and slightly golden. Stir in the tomato purée and let it cook for about a minute, then add your chopped tomatoes and chilli.

3. Season & Simmer
Add a seasoning cube and salt to taste. Let everything simmer on medium heat for 10–15 minutes until the sauce thickens and the flavours deepen.

4. Mash, Mix and finish with herbs and fish
Remove the roasted aubergines and bell pepper from the oven. Using a fork, mash them gently—don’t worry about blending; the rustic chunks add character. Pour any vegetable juices into the sauce for extra richness. Add the mashed aubergine, bell pepper, and chunks of roasted mackerel into the sauce. Stir in chopped basil and parsley.

5. Stir and take off heat!

Allow everything to warm together for just 30 seconds so the herbs stay fresh and fragrant.

🍽️ Serve & Enjoy

This Mediterranean-style sauce is beautifully versatile. Serve it over steamed rice, spoon it onto pasta, or enjoy it with roasted potatoes. It’s nourishing, packed with flavour, and absolutely soul-satisfying.

❄️ Leftovers? No Problem!

Any extras can be cooled and stored in the freezer—perfect for a quick midweek meal or a taste of summer long after the holiday ends.

Whether you're soaking in the sun in Italy or dreaming of it from your kitchen back home, this aubergine and mackerel tomato sauce brings a taste of Naples to your plate. I’d love to hear if you give it a try—or if you create your own twist on it!

Let me know in the comments or tag me with your version! Buon appetito! 🍆🐟🍅