Sautéed Eggplant and Tomatoes (Print Version)
# Ingredients:
→ Main
01 -
120 ml olive oil (does not have to be extra virgin)
02 -
450 g plum tomatoes, chopped (about 4–5 medium)
03 -
2–3 cloves garlic, finely chopped
04 -
1 large eggplant (450–680 g), unpeeled, cut into 2.5 cm chunks
→ Seasonings
05 -
1 teaspoon dried oregano
06 -
A few fresh basil leaves
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Add the eggplant, then sprinkle with kosher salt and black pepper. Toss to evenly coat the eggplant pieces.
02 -
Sauté the eggplant until lightly golden and beginning to soften, about 5 minutes, stirring occasionally. Cover the skillet and allow the eggplant to stew for another 5 minutes.
03 -
Uncover and stir the eggplant. Add the chopped garlic and cook until fragrant, about 30 seconds. Add the chopped tomatoes, dried oregano, and additional salt and pepper to taste. Stir to combine.
04 -
Continue cooking uncovered for approximately 5 minutes, stirring occasionally, until the tomatoes have softened and a light sauce has formed.
05 -
Tear or slice the fresh basil leaves and stir them into the pan. Remove from heat immediately. Serve warm or at room temperature.
# Notes:
01 -
This sautéed eggplant and tomato dish can be served as a side, antipasto, topping for bread, or combined with pasta. Freshly grated Parmesan or Romano cheese can be added before serving for extra flavour.