15 Min Sauteed Eggplant And Tomatoes

Eggplant is our favorite veggie in the house, so much so that I grow it in my backyard during summertime. We love making healthy eggplant parmesan in Air Fryer, Indian-style eggplant curry, mashed masala eggplants, and babaganush regularly.

Here I am sharing a quick recipe to prepare Italian-style sautéed eggplant with tomato.

What is special about this dish

• Quick and easy recipe to prepare
• Perfect for a healthy side to pair with Italian dishes
• Needs simple ingredients
• Full of flavors

Ingredients

• Eggplant - either diced aubergine or big-size eggplant will work in this recipe. Always buy firm and fresh-looking eggplants. Also, avoid getting over matured eggplant. They may have seeds and will not taste great in this recipe.
• Tomato - Most of the time, I use Roma tomatoes in cooking. However, you can also use cherry tomatoes or tomatoes on the vine.
• Garlic - use freshly chopped garlic for the best flavors.
• Herbs - I season this dish with dried oregano and salt. For garnishing, you can use fresh parsley or basil leaves.
• Oil - I do use a little cooking oil for sauteing garlic and veggies. Once cooking is done, I drizzle extra virgin olive oil for a nice taste.

Preparation tips

"Rinse the eggplant and tomatoes under running water to remove any dirt. Trim the stems and dice the eggplant into 1-2" pieces. Similarly, dice the tomatoes into 1-2" pieces. If you prefer, you can also remove the pulp and seeds from the tomato before dicing."

How to make sauteed eggplant and tomatoes?

Step 1

Heat oil in a frying pan on medium heat. Add chopped garlic and saute until lightly brown or fragrant.

Step 2

Add the diced eggplant and sauté for 2-3 minutes. Cover the pan and cook on low heat for 6-8 minutes.

Step 3

Add cherry tomatoes, salt, and black pepper and mix well. Cover and cook the mixture for 2 min.

Step 4

Garnish with fresh basil leaves. Optionally, add parmesan cheese to enhance the flavor. Serve warm.

Serving suggestions

• Garnish the dish with fresh parsley or basil and Parmesan cheese, drizzle some extra virgin olive oil, and serve it warm as a side. This pairs well with homemade pumpkin risotto, Air Fryer roasted whole chicken, etc.
• Serve it alongside toasted pea pasta and garlic-pepper chicken drumsticks for a wholesome meal.
• You can also serve this garlic eggplant and tomato as a dip for a healthy appetizer. Pair it with homemade focaccia bread or include it on a crostini appetizer board.
• For a unique twist, prepare wraps using this eggplant and tomato stir-fry, along with easy pumpkin flatbread or garlic naan bread.

Helpful Tips

• Dice the eggplant as evenly as possible; this will help ensure even cooking.
• Avoid overcooking the eggplant, as this can result in mashed eggplants.
• Use a non-stick pan to prevent the eggplant from burning or sticking to the base. However, I mostly use my enameled cast-iron pan for sauteing veggies and roasting chicken. It sometimes develops a brown layer from roasting, which I deglaze with some water, adding a nice flavor to the dish. If you're using a heavy cast-iron pan for this recipe, just be cautious and stir the eggplant frequently to avoid burning, as burnt bits can ruin the taste.

Recipe variations

Here are some variations you can try with this eggplant and tomato recipe:

• Add sardines or anchovies (canned fish) once the eggplant is done cooking for more protein and flavor.
• Consider adding diced bell peppers, zucchini, squash, etc., to make this dish richer in veggies. Add these vegetables along with the eggplant to the frying pan.
• You can omit tomatoes in this recipe and make sautéed eggplant with garlic and other seasonings mentioned above.
• If you're following a vegan diet, you can skip using Parmesan cheese. It's optional and doesn't affect the taste of the dish.
• To get a bit of heat in the dish, add a pinch of red pepper flakes while sautéing the eggplant and tomatoes.
• Experiment with fresh herbs like parsley or rosemary for added flavor and freshness.