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Eggplant with Tomato & Herbs

Serves 4 Entree vegan, Vegetarian

Eggplant with Tomato & Herbs

Eggplant with Tomato & Herbs is a staple of everyday Mediterranean cooking, deeply rooted in the heart of Aegean culinary tradition. This dish brings together the sun-soaked flavors of eggplant and tomatoes, perfect for those leisurely afternoons when the sea breeze mingles with the scent of fresh herbs. It's a simple yet satisfying way to embrace the region's abundant produce and the relaxed rhythm of its kitchens.

The dish should taste like a stroll through a sunlit garden, where the eggplant's tender flesh melds seamlessly with the sweetness of ripe tomatoes and the aromatic lift of oregano and basil. Olive oil lends a silky richness, while a hint of lemon keeps it bright and fresh. Serve it warm with crusty bread, allowing each bite to echo the simplicity and warmth of a Mediterranean day.

Ingredients

  • 2eggplants
  • 400 gtomatoes
  • 1onion
  • 80 mlextra virgin olive oil
  • to tasteoregano and basil
  • to tastefine sea salt

Method

  1. Start by washing and drying 2 eggplants and 400 g of tomatoes. Cut the eggplants into 1-inch cubes and the tomatoes into small chunks. Dice 1 onion finely. This preparation ensures even cooking and allows the flavors to meld together.
  2. In a large skillet, heat 80 ml of extra virgin olive oil over medium heat. Once the oil is shimmering, add the diced onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, releasing a sweet aroma. This should take a few minutes and is key to building the flavor base.
  3. Add the cubed eggplant to the skillet, stirring to coat it evenly with the olive oil and onion mixture. Cook the eggplant until it starts to soften and turns a light golden color. The eggplant will absorb the oil and should become tender, which is essential for the dish's texture.
  4. Once the eggplant is tender, add the chopped tomatoes to the skillet. Stir well to combine all the ingredients. Allow the mixture to simmer gently, stirring occasionally, until the tomatoes break down and create a sauce that envelops the eggplant. The tomatoes should be soft and integrated into the dish.
  5. Season the dish with oregano and basil to taste, adding fine sea salt as needed. Stir to distribute the herbs evenly, enhancing the Mediterranean flavors. The dish is ready when the eggplant is fully tender, and the tomatoes have formed a cohesive sauce. Serve with a wedge of lemon on the side for a fresh, tangy finish.