Today’s recipe is a light and tasty vegetarian side dish: Eggplants with Tomato. The recipe I propose is very simple.

Here are the colors of summer, a lively side dish made with fresh vegetables, prepared in no time. I must say, I love eggplants in every way, but I truly adore these.

Practical, quick, and easy to prepare as a side dish, also a great base for seasoning pasta, both hot and cold, or rice salads.

A truly excellent, colorful, and fragrant dish suitable also for accompanying meat and fish main courses.

But they can also be enjoyed to stuff a delicious slice of homemade bread or can become the perfect complement for friselle.

A drizzle of raw olive oil and some broken fresh basil leaves will complete the masterpiece.

There are several versions, with tomato, with olives and capers, and they are also great to enjoy lukewarm.

In my opinion, this recipe is also perfect for occasions when you want to prepare eggplants as a side dish for a buffet.

For the realization, you can use the type of eggplants you prefer: round, elongated, white to striped, each type adds a unique touch to the final result.

The secret to a perfect result lies in the cut of the eggplants: small more or less equal chunks. This will promote a uniform and golden frying!

Eggplant with tomatoes is a very tasty side dish, but you can also use them to dress pasta by adding provolone and cheese, for dressing pizzas and focaccias.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer

119.91 Kcal

calories per serving

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Energy 119.91 (Kcal)
Carbohydrates 9.08 (g) of which sugars 5.51 (g)
Proteins 1.73 (g)
Fat 9.67 (g) of which saturated 1.39 (g)of which unsaturated 0.19 (g)
Fibers 3.94 (g)
Sodium 781.09 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Eggplants with Tomato

2 eggplants (large)
10.6 oz piccadilly tomatoes (or very ripe tomatoes)
1 clove garlic
to taste extra virgin olive oil
leaves basil
to taste salt

Tools

Pan
Colander

Steps for Eggplants with Tomato

Take the eggplants, wash them thoroughly under running water, then remove the stem at the end.
Cut the eggplants into cubes of about 0.79 inches.
Place them in a large colander, layering with salt, place a weight on them, and leave for about 30 minutes.
(This step will allow you to remove the bitter taste).
Rinse them under running water, dry with a clean cloth, and pat dry to remove all water.
In a fairly large pan, pour a generous amount of oil and add the crushed garlic clove.
Place the pan on the stove and start heating the oil over high flame.
When the garlic begins to sizzle, add the eggplants and give it a good stir.
Cover the eggplants with a lid and lower the heat.
Cut the cherry tomatoes in half, and add them to the pan with the eggplants.
Add a pinch of salt and continue cooking for about 15 minutes, stirring occasionally, so that the vegetables wilt and release their water.
When the eggplants and cherry tomatoes are well cooked, turn off the heat, remove the garlic clove, and flavor with broken fresh basil to taste.
Serve immediately.
Enjoy your meal.