Recipe for Sauteed Eggplant and Tomatoes Side Dish
Preparing a delicious side dish with sautéed eggplants and tomatoes in a pan is simple and flavorful. A touch of olive oil, salt, pepper, and a pinch of oregano will make this Mediterranean dish irresistible.
Instructions
- Start by peeling the eggplants, then slice them lengthwise. Immerse them in a bowl with salted water for about 30 minutes; this process will help remove the bitterness of the eggplants.
- After the soaking time, drain the eggplant slices and gently press them between your hands to remove excess water.
- Meanwhile, prepare the tomatoes by removing the skin and seeds. A trick to peel them easily is to make a cross-shaped incision on the base of the tomatoes and immerse them for a few seconds in boiling water; the skin will come off effortlessly.
- Heat the olive oil in a large skillet and add the well-dried eggplant slices.
- Add the prepared tomatoes to the skillet with the eggplants, season with salt and pepper to taste.
- Let it all cook over medium heat, stirring occasionally until the eggplants are golden and tender, and the tomatoes have slightly broken down, creating a rustic sauce.
Notes
For an extra touch, add a pinch of fresh or dried oregano at the end of cooking to enhance the Mediterranean flavors of the dish. Additionally, you can enrich the side dish with a sprinkle of grated Parmesan or pecorino for an extra savory touch.