• Heat 2 tablespoons extra virgin olive oil in a skillet, then add 1 pound cherry tomatoes (halved), season them with ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 3 cloves garlic (crushed or grated).
  
• Fry the tomatoes on medium-high heat for 5 minutes, then crush them with a fork.
  
• In the meantime, wash and dry 1 large eggplant, remove the stem, and slice into 1-inch cubes (2.5 cm). Add the eggplant to the pan along with one 1 cup water.
  
• Stir well, cover with a lid, and sauté for 15 minutes, stirring occasionally.

  Remove the lid and cook for 5 to 10 more minutes or until the eggplant is thoroughly cooked.

  Stir in 15 leaves of basil and serve.
  

SERVING SUGGESTIONS

• SIDE DISH: serve it in a bowl as a side next to one of our easy dinners or your favorite main.
  
• APPETIZER: try it on toasted slices of bread as an appetizer. You can make bruschetta with larger bread slices or crostini with smaller bread slices.
  
• MAIN COURSE: add pasta cooked al dente to the pan with the sautéed eggplant, then add 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.