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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Recipe Information
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)
Instructions
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.
Slice the cherry tomatoes in half. Mince the garlic cloves and set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
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.
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.
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.
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.
Season with black pepper, and, if using, red pepper flakes. Taste and adjust salt as needed.
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
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 35.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
