Italian Sauteed Eggplant with Tomatoes Recipe
This Italian Eggplant Recipe Sauteed With Tomatoes is the best way to enjoy eggplant cooked on the stove. Tender sautéed eggplant and juicy tomatoes come together to create a rich, rustic sauce using just a handful of fresh ingredients. Ready in under 30 minutes, it’s a simple yet incredibly flavorful dish that highlights the beauty of Italian home cooking.
Servings: 6 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 2 small or medium eggplants cut into cubes (skins removed if desired)
- 1 28-ounce can 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
Instructions
- Cut the eggplant into 1/2-inch cubes.
- 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.
- 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.
- Add undrained tomatoes and stir to combine. Turn heat to medium-low and cook for 20 minutes, stirring occasionally.
- 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.
Notes
- 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. Do not add too much oil, or il will taste greasy as the eggplant will absorb it all.
- Let the tomatoes simmer. Give the sauce time to reduce slightly so the flavors concentrate and coat the eggplant well.
Nutrition
Calories: 102kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 391mg | Potassium: 355mg | Fiber: 5g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.4mg
