Eggplant with Tomatoes
A savory and delicious eggplant dish cooked with ripe tomatoes, garlic, and herbs for a comforting meal perfect for any occasion.
Nutrition
Calories: 180cal
Carbohydrate: 20g
Protein: 4g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 2 medium eggplants (about 1 lb each), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large ripe tomatoes, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Start by washing and drying the eggplants and tomatoes. Use a sharp knife to cut the eggplants into 1-inch cubes and the tomatoes into small pieces.
- Heat the olive oil in a large skillet over medium heat (about 350°F). If your skillet isn’t big enough, cook the eggplants in batches to ensure even cooking.
- Add the chopped onion to the skillet and sauté for about 3 minutes until translucent.
- Add the minced garlic and cook for another minute while stirring, ensuring it doesn’t burn.
- Add the eggplant cubes and a pinch of salt. Stir well to coat the eggplants in the oil. Cook for about 10 minutes, stirring occasionally, until the eggplants are soft.
- Add the chopped tomatoes, remaining salt, pepper, and dried oregano. Stir well, cover the skillet, and reduce the heat to low. Cook for an additional 15 minutes until the tomatoes are broken down and the flavors meld together.
- Turn off the heat and stir in the fresh basil leaves. Sprinkle the grated Parmesan cheese on top just before serving.
- Taste and adjust seasoning if necessary. Serve hot with some crusty bread or over rice.
