Nothing says summer like Sautéed Eggplant and Tomatoes over warm bread with subtle hints of garlic infused in every bite! This mouthwatering dish combines tender eggplant and juicy tomatoes, sautéed to perfection with aromatic garlic and green onions.
This was one of my grandma’s favorite dishes! I was never a huge fan of meat growing up and was super picky on the texture. It was much easier to avoid and my grandma knew that. She knew that I loved her sautéed eggplant and tomatoes on a hot summer evening. She always made it perfectly without measuring any of the ingredients.
Another one of my favorite Mediterranean recipes from her is her White Bean Stew with Sun-dried Tomatoes! I have the recipe just as she makes it! 🙂
Why this recipe works.
This recipe is special because the green onions add such a great hint of flavor without taking away of the flavors of the two main vegetables. Also, you don’t need exact measurements. The great combination of flavors of make this recipe foolproof, leaving pressure off your hands.
how to make sautéed eggplant and tomatoes
Believe me when I say that this may just be the easiest Mediterranean recipe that you make because it comes together in less than 20 minutes.
To make Sautéed Eggplant and Tomatoes:
- Wash and prepare your ingredients.
- In a medium pan (Amazon Affiliate link), add oil just enough to cover the base.
- Sauté the eggplant until softened. Eggplant soaks up oil quickly so add more oil only if needed, a little at a time, to prevent sticking.
- Add green onions, tomatoes, and garlic. Using a wooden spoon (Amazon Affiliate link), mix and let simmer for about 10 minutes on medium low heat. Stir frequently and add oil if needed.
- Salt to taste and enjoy!
PRO TIP: Cook eggplant first. Out of all the ingredients, the eggplant takes the longest to cook. To avoid burnt onions and unevenly cooked textures of the ingredients, this is a must for the best sautéed eggplant and tomatoes.
Substituting fresh tomatoes for canned tomatoes
You can most certainly substitute fresh tomatoes instead of using diced canned tomatoes. In fact, this recipe is most popular when tomatoes are in season. So if you have fresh tomatoes, use them! You can even use frozen tomatoes for this recipe.
One thing to remember when to remember when using fresh or frozen tomatoes is that you may need to allow the mixture to simmer for longer. Many times, canned tomatoes are partially cooked or blanched. Frozen and fresh tomatoes will have more water (not sauce) that needs to evaporate. A longer simmer will allow the extra moisture to evaporate.
Pairing the sautéed eggplant and tomatoes
Sautéed eggplant and tomatoes can be enjoyed as an appetizer with bread or even crackers. To add to the flavor of the appetizer, I like to pair it with feta cheese.
It can also be a side dish for a light meal, paired with a protein of choice such as chicken or salmon.
For more of my Mediterranean recipes, click here!
Sautéed Eggplant and Tomates
- 1 whole eggplant
- 4 green onions
- 14.5 oz canned diced tomatoes
- 2 garlic cloves, minced
- salt and pepper, to taste
- Wash, peel, and dice eggplant.
- In a medium pan, heat oil. Add diced eggplant and cook until tender. Eggplant soaks up oil quickly so add oil as needed.
- Add in diced canned tomatoes, chopped green onions, garlic and salt.
- Reduce heat to low and simmer for 15 minutes, mixing frequently.
- Remove from heat and enjoy as an appetizer or a light meal.