15 Min Sauteed Eggplant And Tomatoes
Prepare quick and easy sautéed eggplant and tomatoes with fresh garlic and herbs in just 15 minutes. It's perfect to serve as a side, over pasta, or as a dip for appetizers.
Servings: 4
Equipment
Ingredients
- 2 large eggplants (around 1.5 lb) diced into 1-2 inch pieces
- 6-7 cherry tomatoes cut into quarters
- 2 garlic cloves finely chopped
- 1 teaspoon cooking oil
- salt and pepper
- 2 tablespoon chopped fresh basil
Optional
- 1 tablespoon extra virgin olive oil
- 1 tablespoon parmesan cheese
Instructions
- Heat cooking oil in a large skillet on medium heat,
- Add fresh chopped garlic and cook until fragrant for about 30-40 seconds.
- Add diced eggplant and saute with garlic and oil for 1 min. Cover and cook it on low heat for about 6-8 mins.
- Then add tomatoes, salt and pepper, mix well. Cover and cook for 2 more mins.
- Sprinkle some freshly chopped basil and serve warm. Optionally drizzle some extra virgin olive oil and parmesan cheese before serving.
Notes
- Do not cut eggplants well in advance. It will cause enzymatic browning when cut eggplant is exposed to air. Therefore, cut it into pieces just before you are ready to cook.
- Use regular tomatoes like roma or tomatoes on the vine if you do not have cherry tomatoes. Just dice it into 1-2” size pieces.
- Use a cast iron pan for even heating and a delicious roasted taste in the dish.
- If you are vegan, skip using parmesan cheese.