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    You are in: Home / Italian / Sauteed Eggplant With Tomatoes and Balsamic Vinegar Recipe
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    Sauteed Eggplant With Tomatoes and Balsamic Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    Eat Your Vegetables!'s Note:

    This recipe is from the vegetarian cookbook Mediterranean Harvest. Soaking the eggplant in water first prevents it from soaking up a lot of oil when sauteed. Easy, healthy and surprisingly satisfying when served with crusty bread and olive oil for dipping.

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    Units: US | Metric


    1. 1
      Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
    2. 2
      Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
    3. 3
      Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
    4. 4
      Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
    5. 5
      Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.

    Ratings & Reviews:

    • on June 18, 2012


      Except that I halved everything, I fixed it as written. It was delicious. In fact, I think it is one of the three best eggplant dishes I have had. Period.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sauteed Eggplant With Tomatoes and Balsamic Vinegar

    Serving Size: 1 (760 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 125.5
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 7097.5 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 6.2 g
    Sugars 7.2 g
    Protein 2.6 g

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