Eggplant Tomato Sauté (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
One large eggplant (keep the skin on, chop into 2.5 cm cubes, about 450–680 g)
02 -
Chop up 4–5 medium plum tomatoes, that's around 450 g
03 -
120 ml olive oil (regular works, no need for extra fancy)
04 -
Finely mince 2–3 garlic cloves
→ Seasonings
05 -
A sprinkle of dried oregano, like a teaspoon
06 -
Some fresh basil leaves, just a handful
07 -
Kosher salt, add as you like
08 -
Crack in some black pepper, until it tastes good
# Step-by-Step Directions:
01 -
Toss in the basil—tear it up by hand or slice it—and stir into everything. The second you do, pull your pan off the heat. You can eat this hot or just let it cool to room temp.
02 -
Keep cooking with the lid off for about five minutes. Stir once in a while. You'll notice the tomatoes softening and making a nice, light sauce.
03 -
Uncover the pan and give all the eggplant a good stir. Drop in the garlic and let it cook until it smells amazing, about half a minute. Add the tomatoes, oregano, and toss in more salt or pepper if you want. Mix it all together.
04 -
Let the eggplant fry up until the outside gets a bit golden and soft, usually takes five minutes. Cover it with a lid and keep it going another five minutes to stew.
05 -
Pour your olive oil into a big pan and heat it up over medium-high. Dump in the eggplant, then season right away with salt and pepper. Give everything a toss so it's all slicked with oil.
# Helpful Notes:
01 -
You can pile this eggplant and tomato mix onto toasted bread, use it as a side, add it to pasta, or put it out as an antipasto. Shave some fresh Parmesan or Romano on top before eating if you want some extra cheesiness.