Sauteed Eggplant With Tomatoes and Balsamic Vinegar
- Ready In:
- 3hrs 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 large eggplant, cut into 1-inch dice
- 8 cups water
- 1⁄4 cup kosher salt
- 2 tablespoons extra virgin olive oil
- 1 small onion, sliced
- 4 garlic cloves, minced
- fresh ground pepper
- 1 tablespoon balsamic vinegar
- 14 ounces chopped tomatoes, with juice
- 4 fresh basil leaves, slivered
directions
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
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.
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