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Italian Sauteed Eggplant with Tomatoes Recipe

Italian Sauteed Eggplant and Tomatoes Recipe is the best way to enjoy eggplant cooked on the stove. Sauteed eggplants and tomatoes create a delicious sauce with a few fresh ingredients and are ready in under 30 minutes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 -6 servings
Calories: 186 kcal
Course: Side Dish
Cuisine: Italian

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

    Cup of Yum
  1. Cut the eggplant into 1/2-inch cubes.
  2. 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.
  3. 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. 
  4. Add undrained tomatoes and stir to combine. Turn heat to medium-low and cook for 20 minutes, stirring occasionally. 
  5. 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

  • Tips 
  •  
  • Store and Reheat 
  • 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. Add the amount the recipe says and a little more, if needed, depending on the type of eggplant you use. Do not add too much oil, or il will taste greasy as the eggplant will absorb it all.
  • 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. Add the amount the recipe says and a little more, if needed, depending on the type of eggplant you use. Do not add too much oil, or il will taste greasy as the eggplant will absorb it all.
  • Store any leftover sauteed eggplant and tomatoes in an airtight container in the fridge for 2-4 days.
  • To reheat your sauteed eggplant, put it in a pan on the stovetop and saute for a few minutes until warm.
  • Or, you can put it in an oven-safe dish and place it at 350°F for about 5-10 minutes or until the roasted eggplant is warm again.

Nutrition Information

Calories 186kcal (9%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Sodium 606mg (25%) Potassium 905mg (26%) Fiber 9g (36%) Sugar 13g (26%) Vitamin A 311IU (6%) Vitamin C 24mg (27%) Calcium 86mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 186

% 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.