I love making eggplant side dish recipes, and this recipe for Sauteed Eggplant and Tomatoes couldn’t be easier. I sauteed my eggplant in a good bit of chicken broth to reduce the amount of olive oil. I used garlic, red pepper flakes, organic canned tomatoes and fresh basil, and it came out wonderful. Enjoy as a perfect year-round side dish.
Once again, this great pottery bowl came from Earthborn Pottery
Sauteed Eggplant and Tomatoes
1/2 red onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/4 to 1/3 cup low-salt, fat-free chicken broth
11/2 pound Japanese eggplant, peeled and diced (regular eggplant can be substituted)
1 (14.5-ounce) can organic diced tomatoes, drained
2 tablespoons chopped fresh basil
Sea salt and crushed red pepper flakes
1. Saute onion and garlic in hot oil in a large lightly greased nonstick skillet over medium heat 3 to 4 minutes or until tender. Add broth and eggplant and cook 8 to 10 minutes or until eggplant is tender. Add tomatoes and cook 5 minutes more or until heated through. Top with basil, salt and red pepper to taste.
Note: fresh tomatoes can be substituted.