Sauteed Eggplant

Step 1

Cut cherry tomatoes in half and add them to a large skillet with olive oil, crushed garlic, salt, black pepper, and red pepper flakes.

Step 2

Fry tomatoes on medium-high heat for 5 minutes, then crush them with a fork.

Step 3

In the meantime, wash and dry the eggplant, remove the stem, and slice into 1-inch cubes (2.5 cm). Add the eggplant to the pan along with one cup of water.

Step 4

Stir well, cover with a lid and sauté for 15 minutes, stirring occasionally.Take the lid off and cook for an additional 5 to 10 minutes, or until the eggplant is thoroughly cooked.Add fresh basil leaves to the end, stir, and serve.

Step 5

APPETIZER: Serve sautéed eggplant as an appetizer on toasted bread. You can make bruschetta with larger bread slices or crostini with smaller bread slices. Either way, it'll be delicious. Link in notes.

Step 6

MAIN COURSE: Transform this dish into a delicious main course by using it as a sauce for a tasty and nutritious pasta dish.All you have to do is cook a short pasta (penne, rotini, rigatoni) al dente, then add it to the pan with the sautéed eggplant alongside a cup of reserved pasta water and a handful of black olives (optional).Toss for a minute on medium heat and serve with plenty of fresh basil and a drizzle of extra virgin olive oil.

Step 7

SIDE DISH: This sautéed eggplant recipe was created as a side dish. Try it with one of our easy tofu dishes for a healthy, tasty, and nutritious dinner.