Sauteed Eggplant With Tomatoes and Balsamic Vinegar

"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."
photo by a user photo by a user
Ready In:
3hrs 5mins




  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. This recipe came out way way too salty. I tried rinsing out the salt before I drained the eggplant, but apparently the eggplant had soaked it up. The canned tomatoes just added to the salt content. Any suggestions on how to salvage this dish would be appreciated. I love the combination of eggplant and balsamic vinegar. Janet


When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables. <img src="">
View Full Profile

Find More Recipes