Sautéed Eggplant and Tomato Skillet
This sautéed eggplant and tomato skillet is a vibrant and flavorful dish that highlights the natural sweetness of eggplant and tomatoes. Cooked with garlic and fresh herbs, it makes a perfect side or a light main course. Serve it warm over rice or with crusty bread for a delightful meal!
This recipe is mediterranean style, dinner, scaled for 4 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4
Quick cooking notes
- Core ingredients include salt, black pepper, eggplant, olive oil.
- Follow all 6 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 1 tsp salt
- 1 tsp black pepper
- 1 large eggplant (diced)
- 2 tbsp olive oil
- 4 medium tomatoes (chopped)
- 3 cloves garlic (minced)
- 1 cup fresh basil (chopped)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced eggplant and sauté for about 5 minutes until it starts to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped tomatoes, salt, and black pepper, and cook for another 10 minutes, stirring occasionally.
- Once the tomatoes have broken down and the mixture is well combined, remove from heat.
- Stir in the chopped fresh basil before serving.
Nutrition (per serving)
- Calories: 150
- Protein: 3 g
- Fat: 8 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 300 mg
Nutrition values are estimates based on stored ingredient totals and serving size.