Sauteed eggplant is the best way to cook eggplant on the stove, with simple ingredients, and in just 20 minutes.
This is a classic Italian recipe, and you can eat it as an eggplant side dish, as an appetizer on toasted bread, or mixed with pasta for a healthy and delicious dinner.
Check out our Best Eggplant Recipes
Our sauteed eggplant recipe is a classic Italian side dish you can make with eggplants, tomatoes, and a few other simple ingredients.
It's easy to make in a pan on the stovetop in just 20 minutes, and it's great as a last-minute dinner because you can serve it on its own as a side dish, on top of toasted bread, or use it as a delicious pasta sauce.
This way of doing pan-fried eggplant with tomatoes is not only tasty thanks to the fresh ingredients but also relatively healthy, as we don't fry the eggplant in oil.
The tomatoes are scorched on the pan over medium-high heat with a little oil and garlic for a few minutes before adding diced eggplant, which is then sautéed with the other ingredients.
The eggplant dice soak in the tomato juices and garlic aroma, becoming incredibly flavorful, juicy, and tender.
Despite its simplicity, this is a fantastic everyday recipe perfect for the whole family. Let's see how to make it.
Ps. The Italian name of this dish is "Melanzane a funghetto," meaning mushroom-shaped eggplant due to the eggplant dice that vaguely recall the shape of mushrooms.
Ingredients
Eggplant
Use globe eggplant, the large ones with an oval shape and dark shiny skin. Italian eggplants also work as they are very similar to globe American eggplants.
Tomatoes
We recommend using fresh ripe tomatoes for sauteed eggplant. We prefer cherry tomatoes or plum tomatoes. Roma tomatoes are also perfect for this recipe.
Olive oil
Use extra virgin olive oil for better flavor and nutrition. Alternatively, regular olive oil is also ok.
Garlic
To add a mild and pleasant garlic aroma. For this recipe, we prefer fresh garlic to garlic powder.
Red Pepper Flakes
To add some spiciness. You can replace them with chili powder or dried chili.
Salt & Pepper
We use sea salt or kosher salt to season this dish. We add black pepper for a fragrant aroma.
Fresh Basil
Basil is the main flavoring herb in this sauteed eggplant recipe. However, you can add more herbs and spices if you like. Good options are dried herbs such as Italian seasoning mix, dried oregano, or thyme.
Instructions
Cut the cherry tomatoes in half and add them to a large skillet with olive oil, crushed garlic, salt, black pepper, and red pepper flakes.
Fry the tomatoes on medium-high heat for 5 minutes, then crush them with a fork.
In the meantime, wash and dry the eggplant, remove the stem, and slice into 1-inch cubes (2.5 cm). Add the eggplant to the pan along with one cup of water.
Stir well, cover with a lid and saute for 15 minutes, stirring occasionally.
Take the lid off and cook for an additional 5 to 10 minutes, or until the eggplant is thoroughly cooked.
Add fresh basil leaves to the end, stirring them before serving the sauteed eggplant.
Serving suggestions
Appetizer
Serve sauteed eggplant as an appetizer on toasted bread. You can make bruschetta with larger bread slices or crostini with smaller bread slices. Either way, it'll be delicious.
Main course
Transform this dish into a delicious main course by using it as a sauce for a tasty and nutritious pasta dish.
All you have to do is cook a short pasta (penne, rotini, rigatoni) al dente, then add it to the pan with the sauteed eggplant alongside a cup of reserved pasta water and a handful of black olives (optional).
Toss for a minute on medium heat and serve with plenty of fresh basil and a drizzle of extra virgin olive oil.
Side dish
This sauteed eggplant recipe was created as a side dish. Try it with one of our easy tofu dishes for a healthy, tasty, and nutritious dinner.
Variation
Change the spices of this recipe to transform it into a south-Mediterranean dish. Add a teaspoon of cumin and a teaspoon of paprika to the pan with the tomatoes.
Then substitute chopped flat-leaf parsley for the basil and you've got yourself a delicious Moroccan-inspired eggplant dish, similar to our delicious zaalouk - Moroccan eggplant salad. Serve with warm pita bread or on boiled rice.
Storage
Store sauteed eggplant in an airtight container in the fridge for up to 4 days. Heat eggplant on a pan or in the microwave. We don't recommend storing this recipe in the freezer.
This recipe tastes even better the next day, so feel free to make big batches ahead of time and have it ready for the week.
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Recipe
Sauteed Eggplant
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups cherry tomatoes halved
- 2 cloves garlic crushed
- ¼ teaspoon red pepper flakes
- 1 large eggplant
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 leaves basil
Instructions
- Cut cherry tomatoes in half and add them to a large skillet with olive oil, crushed garlic, salt, black pepper, and red pepper flakes.
- Fry tomatoes on medium-high heat for 5 minutes, then crush them with a fork.
- In the meantime, wash and dry the eggplant, remove the stem, and slice into 1-inch cubes (2.5 cm). Add the eggplant to the pan along with one cup of water.
- Stir well, cover with a lid and sauté for 15 minutes, stirring occasionally.Take the lid off and cook for an additional 5 to 10 minutes, or until the eggplant is thoroughly cooked.Add fresh basil leaves to the end, stir, and serve.
SERVING SUGGESTIONS
- APPETIZER: Serve sautéed eggplant as an appetizer on toasted bread. You can make bruschetta with larger bread slices or crostini with smaller bread slices. Either way, it'll be delicious. Link in notes.
- MAIN COURSE: Transform this dish into a delicious main course by using it as a sauce for a tasty and nutritious pasta dish.All you have to do is cook a short pasta (penne, rotini, rigatoni) al dente, then add it to the pan with the sautéed eggplant alongside a cup of reserved pasta water and a handful of black olives (optional).Toss for a minute on medium heat and serve with plenty of fresh basil and a drizzle of extra virgin olive oil.
- SIDE DISH: This sautéed eggplant recipe was created as a side dish. Try it with one of our easy tofu dishes for a healthy, tasty, and nutritious dinner.
Notes
Nutritional Values
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Therese
I love this dish. It was super easy to make but tasted like I spent all evening making it. I am eating it as a side dish tonight and putting it on penne pasta tomorrow.
Therese
I love this recipe. It was super easy but tasted like I spent all evening making it. I am eating it as a side dish tonight and adding it to penne pasta tomorrow!
Nico
Hi Therese, I am delighted to hear that!! Thanks so much for coming back and leaving a comment. Cheers, Nico