Italian Eggplant Recipe - Sauteed With Tomatoes - CucinaByElena (2024)

Slice the eggplant into ½-inch cubes.
Add olive oil to cover the bottom of the pan in a large skillet over medium high heat.

Add the eggplant- season with salt when the oil is shimmering and hot. This will help release the water right away before browning.

Cook, stirring often, about 10 minutes until the eggplant is tender and golden brown. This may take some time since the eggplant will release all its water before browning. Add garlic and stir to combine.

Add undrained tomatoes and stir to combine. Turn heat to medium-low and cook for 20 minutes, stirring occasionally.

Add fresh basil and pepper to taste. Stir to combine.

The basil adds the perfect touch of freshness.

Add a sprinkle of parmigiano cheese, if desired.

Serve hot, warm, or cold with a garnish of fresh basil.

Top tips

• 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 I need to salt eggplants before cooking them?

No, you do not need to salt eggplants before cooking them. Here's why:
Many years ago, eggplants tasted incredibly bitter and salting them before cooking helped to draw out and eliminate some of that bitterness. These days, that overwhelming bitterness has been bred out of eggplants. This means you do not need to salt and rinse eggplants before cooking with them.

Should I peel eggplant before sauteing?

The skin of smaller eggplants is more tender and mild than that of large eggplants. The skin becomes bitter on larger or older eggplants. When in doubt, peel the eggplant before cooking. Otherwise, if you like the taste and texture keep the skin on and sautee eggplant in olive oil. Use a vegetable peeler or paring knife to remove the skin.

Are Eggplants Healthy?

Eggplant is ahigh-fiber, low-calorie foodrich in nutrients and has many potential health benefits. Eggplants may reduce the risk of heart disease to help with blood sugar control and weight loss; eggplants are a simple and delicious addition to any healthy diet.

Best Eggplant Variety

You can use any fresh eggplant found at your local grocery store. Anything from Chinese eggplant, small eggplants, round eggplants, and more will work in this sauteed eggplant and tomato recipe. I like to use small to medium eggplants since they have fewer seeds and thinner skin. Fun fact: Eggplants are not vegetables; they are fruits because they have seeds! They are a nightshade, just like tomatoes.

What Are The Best Kinds Of Tomatoes To Use In This Recipe?

If you have gorgeous and fresh garden tomatoes- use them! If you don't, you can use any variety of canned tomatoes. Both will produce a delicious eggplant dish.

Keywords: eggplants, tomatoes, sautéed eggplant, side dish