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Italian Sauteed Eggplant with Tomatoes Recipe

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5 from 6 reviews

Italian Sauteed Eggplant and Tomatoes Recipe is the best way to enjoy eggplant cooked on the stove. Sauteed eggplants and tomatoes create a delicious sauce with a few fresh ingredients and are ready in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


Units Scale
  • 3 tablespoons extra Virgin Olive Oil
  • 2 garlic cloves, minced
  • 2 small or medium eggplants, cut into cubes (skins removed if desired)
  • 1 28 oz can of diced tomatoes (can also use crushed tomatoes or fresh tomatoes)
  • 1 teaspoon salt
  • Black pepper, to taste
  • 1 tablespoon fresh basil leaves
  • Parmigiano cheese (parmesan cheese) optional- for serving


  1. Cut the eggplant into 1/2-inch cubes.
  2. Add olive oil to cover the bottom of the pan in a large skillet on medium heat. Add the eggplant- season with salt when the oil is shimmering and hot. This will help release the water right away before browning.
  3. Cook, stirring often, until eggplant is tender and golden brown (about 10 minutes). This may take some time since the eggplant will release all its water before browning. Add garlic and stir to combine. 
  4. Add undrained tomatoes and stir to combine. Turn heat to medium-low and cook for 20 minutes, stirring occasionally. 
  5. Add fresh basil and pepper to taste. Stir to combine. Serve hot, warm, or cold with a garnish of fresh basil. Add a sprinkle of parmigiano cheese, if desired. 



    • Do not overcrowd the pan- spread it in a single layer, so it has space to brown and get nice and crisp on the exterior while the inside cooks up to be soft and tender.
    • Add enough oil to the pan, but not too much. The flesh of the eggplant is like a sponge — it will immediately soak up any liquid or cooking oil it touches. Add the amount the recipe says and a little more, if needed, depending on the type of eggplant you use. Do not add too much oil, or il will taste greasy as the eggplant will absorb it all.


Store and Reheat 

  • Store any leftover sauteed eggplant and tomatoes in an airtight container in the fridge for 2-4 days.

  • To reheat your sauteed eggplant, put it in a pan on the stovetop and saute for a few minutes until warm.

  • Or, you can put it in an oven-safe dish and place it at 350°F for about 5-10 minutes or until the roasted eggplant is warm again.

  • Author: Elena
  • Prep Time: 5
  • Cook Time: 25 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian