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Diced eggplant sautéed with tomatoes and garlic until silky and flavorful. This vegetarian mediterranean side dish is fresh, healthy, and a versatile family accompaniment for any meal.
Cut the eggplant into 1-inch cubes and sprinkle lightly with kosher salt. Let rest for 30 minutes to draw out excess moisture, then pat dry thoroughly.
In a large skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking.
Add the diced eggplant in a single layer and sauté for 8–10 minutes, turning occasionally, until browned and soft throughout. Control the heat to prevent burning; lower if needed.
Add finely sliced garlic and cook for 1 minute until fragrant, stirring gently.
Stir in chopped plum tomatoes and season with additional salt and black pepper. Lower the heat to medium and cook for 10–12 minutes, stirring every few minutes, until the eggplant is silky and the tomatoes have broken down to a thick sauce.
Finish by folding in torn fresh basil leaves off the heat and serve warm or at room temperature.
