Crispy Eggplant with Garlic Oil and Tomato
Ingredients
- 1 large, about 1.5 lbseggplant (globe or Italian)
- 6 tablespoonsolive oil
- 5 clovesgarlic
- ¼ teaspoonred pepper flakes
- 1 can (14 oz)canned crushed tomatoes
- ·salt
- ·black pepper
- ¼ cup, loosely packedfresh basil
Prep
- 01
Cut 1 large eggplant into 3/4-inch cubes.
- 02
Thinly slice 5 cloves garlic.
- 03
Tear or chop fresh basil leaves.
Method
- 01
Cut the eggplant into 3/4-inch cubes. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Working in two batches to avoid crowding, cook the eggplant cubes until golden and tender on all sides, about 6-8 minutes per batch. Set aside on a plate.
- 03
Add the remaining 3 tablespoons olive oil to the same skillet. Thinly slice the garlic and cook over medium heat with red pepper flakes for 1-2 minutes until fragrant, stirring constantly to avoid burning.
- 04
Pour in the crushed tomatoes and return the cooked eggplant to the skillet. Stir well, then simmer over medium heat for 5-7 minutes until the sauce thickens slightly and the flavors meld.
- 05
Taste and adjust seasoning with salt and pepper. Tear the basil over the top just before serving. Serve warm, optionally over pasta, rice, or crusty bread.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For deeper flavor, stir in 1 teaspoon tomato paste with the garlic. A squeeze of fresh lemon juice at the end adds brightness.
This dish keeps well in the refrigerator for 2-3 days and reheats gently. Serve it as a side, over pasta, or spooned onto crostini. You can swap in diced fresh tomatoes (about 1 pound) for canned in summer.