Eggplant and Tomato Sauté

The Eggplant and Tomato Sauté is a versatile and delightful recipe that can be served in multiple ways. Whether you choose to enjoy it as a flavorful eggplant sauce with pasta or serve it chilled as a refreshing summer salad alongside bulgur wheat pilaf or another grain salad, this dish will surely become a favorite. This recipe features the rich flavors of eggplant, tomatoes, and fresh herbs, making it a versatile and crowd-pleasing option for any occasion.

SERVES 8

INGREDIENTS:

• 1 medium eggplant (approximately 1 pound), cut into 8 wedges
• Kosher salt
• 3 tablespoons olive oil, divided
• 2 medium onions, thickly sliced (about 1/4 inch)
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped garlic (equivalent to about 3 cloves)
• 2 cups chopped plum tomatoes
• 1/4 cup chopped fresh oregano or parsley

INSTRUCTIONS:

1. Begin by cutting the medium eggplant into 8 wedges.
2. Liberally sprinkle kosher salt over the eggplant wedges and set them aside for 10-15 minutes. During this time, you’ll notice water pooling under the eggplant. This step helps extract any bitter juices from the eggplant, resulting in a mellow and flavorful dish.
3. After the resting period, dry the eggplant wedges with a towel.
4. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet until the oil is hot enough to make a piece of vegetable sizzle when added.
5. Carefully add the eggplant wedges to the skillet and sauté them until they become lightly browned and release their juices. The eggplant should be bubbling with flavorful juices.
6. Once the eggplant is beautifully browned, transfer it to a cutting board and cut the wedges into large 2-inch pieces.
7. In the same skillet, add the remaining olive oil and heat it for about a minute over medium heat.
8. Add the thickly sliced onions, crushed red pepper flakes, and chopped garlic. Sauté the mixture, stirring occasionally, until the onions become very soft, which should take around 10 minutes.
9. Now, add the chopped plum tomatoes to the skillet and cook them until they start breaking down into a chunky sauce.
10. Reintroduce the cooked eggplant pieces back into the skillet, and add the chopped fresh oregano or parsley. Bring the mixture to a gentle simmer, infusing all the flavors together. Remove the skillet from heat and season the sauté with salt to taste.

SERVING SUGGESTIONS:

Eggplant and Tomato Sauté offers a myriad of serving options:

• As an Eggplant Sauce with Pasta: Serve this delightful sauté over your favorite pasta, allowing the rich flavors to complement the pasta’s texture.
• As a Chilled Summer Salad: For a lighter approach, enjoy this sauté as a cold salad alongside bulgur wheat pilaf or any grain salad of your choice. Its refreshing taste makes it perfect for warm weather dining.

Eggplant and Tomato Sauté showcases the beautiful marriage of eggplant and tomatoes, resulting in a dish that’s both satisfying and adaptable. Whether you savor it as a comforting pasta sauce or a revitalizing summer salad, this recipe is sure to become a favorite in your culinary repertoire. Embrace the versatility of Eggplant and Tomato Sauté and relish its harmonious blend of flavors on any occasion.