3 hrs 5 mins
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.
My Private Note
Units: US | Metric
- 1Place 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.
- 2Heat 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.
- 3Add 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.
- 4Add 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.
- 5Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
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