With gardens being planted soon I think this is a great recipe to bookmark for late summer when you begin to yield your own eggplant, tomatoes and herbs.
It's a very inexpensive dish to make and can be used as a side vegetable dish, or you could serve it with a hearty pasta like penne, ziti or rigatoni and have a complete meal. Another way would be to serve it in a bowl with some rustic bread.
- 1 large eggplant - cubed
- 1 medium onion - large dice
- 4 garlic cloves - chopped (or use 2 tbsp. chopped jar garlic)
- 1 - 28 oz. can crushed tomatoes
- 1 pint grape tomatoes
- 3 tbsp. fresh basil - rough chop
- 2 tbsp. olive oil
- 2 tbsp. green olives - minced
- 1 tsp. balsamic vinegar
- 1 tsp. crushed red pepper flakes
- salt and pepper to taste
- grated Parmesan cheese (optional)
- In a large saute pan or deep skillet, over medium low heat add 2 tbsp. olive oil. Add in the onion and stir. Sprinkle in some salt and black pepper and cook until the onions become translucent. About 2 minutes.
- Next, add in the garlic and stir. Cook for 1 minute and add in the eggplant and balsamic vinegar. Mix well.
- Add the can of crushed tomatoes, the grape tomatoes and olives along with the fresh basil and red pepper flakes.
- Stir and cook, taste and adjust the seasonings as you go along. Cook until the eggplant is softened and the flavors all meld together. At least 30 minutes.