Eggplant Tomato Sauté (Printable Version)
# What You'll Need:
→ Seasonings
01 -
Kosher salt, just toss in as much as you like
02 -
Fresh basil, a handful is nice
03 -
Cracked black pepper, to taste
04 -
1 teaspoon of dried oregano
→ Main
05 -
One big eggplant (keep the peel), chopped into big cubes (about 450–680 g)
06 -
2–3 peeled garlic cloves, minced up
07 -
450 g of chopped plum tomatoes (about 4 or 5 medium ones)
08 -
120 ml regular olive oil
# How to Make It:
01 -
Slice or tear the basil, toss it in the pan, and lift the pan off the heat right away. Tastes great whether you eat it hot or when it’s cooled down a bit.
02 -
Keep it cooking with no lid for roughly 5 more minutes, stirring so nothing sticks. You want the tomatoes breaking down into a loose sauce.
03 -
Move the eggplant around, push in the garlic, cook just ‘til you can smell it—like half a minute. Drop in the tomatoes plus oregano, and a pinch more salt and pepper. Mix it all up.
04 -
Let the eggplant fry till it picks up a bit of golden color and softens, around 5 minutes, giving it a stir now and then. Pop a lid on and let it stew another 5.
05 -
Get your big skillet warm over medium-high heat and pour in the oil. Drop in the eggplant cubes, scatter on salt and pepper, and give everything a good toss, so all the pieces get coated.
# Additional Tips:
01 -
Serve this warm eggplant-tomato mix solo, on toasted bread, next to your pasta, or as an appetizer. A little fresh Parmesan or Romano on top tastes really good if you want extra oomph.