Pan-Fried Eggplant with Garlic, Tomato, and Basil
Ingredients
- 1 mediumeggplant (about 1 pound)
- ¼ cupolive oil
- 4 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- ·fresh basil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut eggplant into 1-inch cubes.
- 02
Mince 4 cloves garlic.
- 03
Tear or roughly chop fresh basil leaves.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the eggplant pieces and cook for 6–8 minutes, stirring occasionally, until golden and starting to soften. Work in batches if needed to avoid crowding the pan. Transfer to a plate.
- 03
Add the remaining 2 tablespoons oil to the pan. Reduce heat to medium and add minced garlic, cooking for about 1 minute until fragrant.
- 04
Pour in the canned tomatoes (with their liquid) and red pepper flakes. Stir well, scraping up any browned bits from the pan.
- 05
Return the eggplant to the pan and stir to combine. Simmer for 5–7 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened slightly.
- 06
Season to taste with salt and black pepper. Tear basil leaves over the top and stir gently just before serving.
Spice Tips
For gentle heat, keep red pepper flakes at 1/4 teaspoon. Add 1/2 teaspoon more for a spicy kick. A pinch of dried oregano (about 1/4 teaspoon) deepens the tomato flavor if you have it on hand.
Serve warm as a side dish, over rice or pasta, or with crusty bread. Leftovers keep refrigerated for up to 3 days and rewarm gently.