Italian Sauteed Eggplant with Tomatoes Recipe
User Reviews
5
Italian Sauteed Eggplant with Tomatoes Recipe
Description
Italian Sauteed Eggplant with Tomatoes Recipe features cubed eggplant sautéed in olive oil and seasoned with salt to draw out moisture and promote browning. Garlic is added for aroma before combining with undrained diced tomatoes and simmering gently to meld flavors over 20 minutes. Fresh basil and freshly ground black pepper finish the dish, offering bright herbal notes to complement the softened eggplant. The option to garnish with Parmesan cheese adds a salty richness.
The texture balances tender eggplant with a slightly caramelized exterior and a saucy tomato base, creating a comforting and adaptable dish. It's well suited as a side to grilled or roasted meats, a vegetarian main with crusty bread, or tossed with pasta.
Careful attention to not overcrowding the pan during cooking helps the eggplant brown rather than steam, and managing olive oil quantity prevents a greasy result. Leftovers keep well refrigerated for a few days and can be reheated gently on the stovetop or warmed in the oven.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 garlic minced, cloves
- 2 eggplant cut into cubes (skins removed if desired, small or medium
- 1 ounce can diced tomatoes can also use crushed tomatoes or fresh tomatoes
- 1 teaspoon salt
- black pepper to taste
- 1 tablespoon basil fresh 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
- Spread eggplant cubes in a single layer during cooking to ensure browning instead of steaming.
- Add olive oil gradually as eggplant soaks it up quickly; avoid excess oil to prevent greasiness.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in a 350°F oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 606mg | 25% |
| Potassium | 905mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 24mg | 27% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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