Neapolitan Eggplant and Tomatoes

This is a recipe that everyone needs in their life.
A one-skillet recipe with very few ingredients, super simple to make, that yields great results.
What I love about this Neapolitan Eggplant and Tomatoes is its versatility: It can be a tasty sauce for pasta or rice, it also goes great on toasted bread to make bruschetta and you can also serve it as a toothsome side dish.


As with all Italian dishes, I’m pretty sure that there are many conflicting opinions on how the ingredients should be prepared, but what really matters is the quality of the ingredients you use.
The tastier the eggplant, the tomatoes, and the basil, the better the final result will be. No argument there.
The process is super simple: The eggplant is fried (in our case stir-fried) to achieve the right consistency and color. Then you cook the tomatoes with basil in the same skillet. Add the fried eggplant, stir everything together, let it simmer for 10 minutes and voilà the Neapolitan Eggplant is ready.


Traditionally this is a vegetable side dish, but as mentioned before there are many ways you can serve it. I personally love it on top of a toasted slice of bread or as a sauce for penne pasta: it’s so awesome I’m pretty sure you’re going to fall in love with it like I did.

Neapolitan Eggplant and Tomatoes                                                                                                 Print this recipe!

Ingredients
Serves 4 as a side

2 medium eggplants, diced into ½-inch cubes
3 medium tomatoes, chopped
4 tablespoons olive oil, divided
1 garlic clove, peeled
6 fresh basil leaves, roughly chopped
1 teaspoon salt
Ground black pepper to taste

Directions

Heat 3 tablespoons of olive oil in a large skillet over high heat. Add eggplant cubes and sauté, stirring every now and then, for about 10 minutes until the eggplant is golden brown.
Transfer eggplant to a dish lined with paper towels and set aside.
Heat remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add garlic clove and sautè for 2 minutes, until fragrant. Increase the heat to high and add tomatoes and basil. Cook for 5 to 6 minutes until tomatoes start to fall apart and the juices start to evaporate.
Add eggplant, salt, and pepper, give a good stir and simmer on low heat for about 8 to 10 minutes.
Take a taste and adjust seasoning as needed.
Serve!

Nutrition facts

One serving yields 205 calories, 14 grams of fat, 20 grams of carbs, and 4 grams of protein.