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–+ servings
Sauteed Eggplant And Tomatoes

Sautéed Eggplant and Tomatoes: A Quick Mediterranean Delight

Discover the magic of Sautéed Eggplant and Tomatoes, a quick and healthy Mediterranean dish perfect for busy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 2 tablespoons Olive Oil Good quality olive oil
  • 4-5 pieces Plum Tomatoes Chopped, remove excess seeds if larger
  • 2-3 cloves Garlic Chopped
  • 1 - 1 ½ pounds Eggplant Unpeeled, cut into 1-inch cubes
  • 1 teaspoon Dried Oregano Fresh oregano can be used for a bolder taste
  • Handful Basil Leaves Fresh, added at the end
  • Kosher Salt & Pepper Added to taste throughout the cooking process

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, warm 2 tablespoons of olive oil over medium-high heat.
  2. Add 1 to 1 ½ pounds of cubed eggplant, seasoning with kosher salt and freshly ground pepper to taste. Sauté for about 5 minutes.
  3. Reduce heat to medium, cover the skillet, and cook for an additional 5 minutes.
  4. Uncover the skillet and stir in 2-3 chopped garlic cloves, cooking for about 1 minute.
  5. Add 4-5 chopped plum tomatoes and 1 teaspoon of dried oregano, adjust seasoning, and cook uncovered for about 5 minutes.
  6. Once the tomatoes are softened, take off the heat and stir in a handful of torn fresh basil leaves.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 650mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Allow the dish to sit for a few minutes before serving to enhance the overall flavor.

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