Sauteed Eggplant with Tomatoes and Balsamic Vinegar
Discover the vibrant flavors of this Sautéed Eggplant with Tomatoes and Balsamic Vinegar recipe—a quick and wholesome dish that’s bursting with Mediterranean-inspired charm. Tender cubes of golden-brown eggplant mingle with juicy cherry tomatoes, fragrant garlic, and fresh basil, all brought together by a tangy drizzle of balsamic vinegar. This 25-minute dish is not only easy to prepare but also a versatile favorite, perfect as a warm side dish or served over rice, couscous, or crusty bread for a light, satisfying main course. With a hint of optional red pepper flakes for a spicy kick, this recipe is a stellar way to elevate simple ingredients into a delicious, plant-based meal.
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Ingredients
- 1 large eggplant
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic
- 1 handful fresh basil leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Directions
Step 1
Wash the eggplant and cut it into 1-inch cubes. If the eggplant is very large or has a tough skin, you may peel it before cubing.
Step 2
Slice the cherry tomatoes in half. Mince the garlic cloves and set them aside.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Step 4
Once the oil is hot, add the cubed eggplant and sprinkle with salt. Cook for 6-8 minutes, stirring occasionally, until the eggplant begins to soften and brown.
Step 5
Push the eggplant to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty space. Add the minced garlic to the oil and cook for 30-60 seconds until fragrant, but not burned.
Step 6
Add the halved cherry tomatoes to the skillet, mixing them with the eggplant and garlic. Cook for another 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Step 7
Drizzle the balsamic vinegar over the eggplant and tomatoes, stirring it through the mixture. Cook for an additional 1-2 minutes to allow the flavors to meld.
Step 8
Season with black pepper, and, if using, red pepper flakes. Taste and adjust salt as needed.
Step 9
Remove the skillet from heat and stir in the fresh basil leaves. Serve immediately as a warm side dish or over rice, couscous, or crusty bread for a light main course.
Nutrition Facts
| Serving size | (991.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 636.6 |
| Total Fat 43.9g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1970.2mg | 0% |
| Total Carbohydrate 57.4g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 35.4g | |
| Protein 10.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 139.9mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 2327.0mg | 0% |
Source of Calories