I’m sharing one of my eggplant recipes with tomatoes that uses an unexpected shortcut and doubles as a side, an antipasto topping for bread, or a quick sauce for pasta.

Jump to Recipe

I used to think eggplant was fussy, then I tried this Sautéed Eggplant and Tomatoes and everything changed. The soft eggplant cubes soak up flavor and a little garlic gives it a sharp, smoky edge, not precious.

It sits simple and honest on the plate, sometimes bold, other times shy, and its the sort of side that keeps turning up at my table. I call it my messy Eggplant Pomodoro when I want comfort, and yeah I tag it among the Eggplant Recipes With Tomatoes I keep bookmarking but never make.

Try it once, you’ll wonder why you waited.

Ingredients

Print Recipe (No Advertisments)

Eggplant: meaty spongy texture, soaks up oil and flavor, good fiber and vitamins
Cherry tomatoes: brightly sweet with acidity, give vitamin C and lycopene, juicy bursts
Olive oil: adds healthy fats, makes dish silky, helps absorb nutrients, use sparingly
Garlic gives punchy savory depth, little adds tons of flavor and health perks
Basil fresh brightens and smells amazing, adds herbaceous lift, use at end
Onion sweats sweetens slightly, builds savory base, gives a touch of carbs
Parmesan adds salty umami finish, little goes a long way, not vegan

Ingredient Quantities

1 medium eggplant (about 1 lb / 450 g), cut into 1 inch cubes

2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, chopped)

2 tbsp extra virgin olive oil, plus a little more

1 small yellow onion, finely chopped (about 3/4 cup)

3 garlic cloves, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

2 tbsp chopped fresh basil or parsley

1 tsp balsamic vinegar or lemon juice (optional)

2 tbsp grated Parmesan or Pecorino cheese (optional, for serving)

How to Make this

Print Recipe (No Advertisments)

1. Cut the eggplant into 1 inch cubes, sprinkle with 1/2 teaspoon of the kosher salt and let sit in a colander for 15 minutes to draw out bitterness and extra moisture; rinse quickly and pat dry with paper towels (if you’re in a hurry skip the resting, but it will soak up more oil).

2. Heat a large skillet over medium-high heat, add 2 tablespoons olive oil plus a little more if the pan looks dry, and when the oil is hot add the eggplant in a single layer (do not overcrowd, do it in batches if needed).

3. Cook the eggplant, stirring only occasionally, until golden and tender about 8 to 10 minutes; transfer to a plate while you cook the rest.

4. Reduce heat to medium, add a bit more oil if the pan is dry, then add the chopped onion and cook until soft and translucent about 4 to 5 minutes.

5. Stir in the minced garlic and cook 30 to 45 seconds until fragrant, don’t let it burn.

6. Add the halved cherry tomatoes (or chopped large tomatoes), the remaining 1/2 teaspoon kosher salt, black pepper, and red pepper flakes if using; cook until the tomatoes start to break down and make a saucy mix, about 5 to 7 minutes.

7. Return the browned eggplant to the skillet, toss everything together gently, and simmer 2 to 3 minutes so the flavors marry; taste and adjust salt and pepper.

8. Stir in the chopped basil or parsley and the teaspoon of balsamic vinegar or lemon juice if using, cook 30 seconds more then remove from heat.

9. Serve warm as a side, on bread, over pasta, or as part of antipasto, and sprinkle with 2 tablespoons grated Parmesan or Pecorino if you like; leftovers keep in the fridge 3 days and actually taste better the next day.

Equipment Needed

1. Chef’s knife, good and sharp for cubing the eggplant
2. Cutting board
3. Colander to salt and drain the eggplant
4. Paper towels or a clean kitchen towel to pat dry, if you’re in a hurry a towel works fine
5. Large skillet (10 to 12 inch), nonstick or stainless for browning
6. Spatula or wooden spoon for stirring
7. Tongs or a slotted spoon to move eggplant between pan and plate
8. Measuring spoons and a small bowl or plate for holding the salt, herbs and prepped ingredients

FAQ

Do I have to salt the eggplant first? No you don't have to, but salting helps with big or older eggplants to draw out bitter juices and cut down on sogginess; sprinkle kosher salt, sit 20 to 30 minutes, then rinse and pat dry. Quick tip: small fresh eggplants usually taste fine without salting.

How do I keep the eggplant from getting mushy? Cook in a hot skillet, don't overcrowd the pan and brown in batches if needed, and let the cubes sit a bit before turning so they get a crust; also use enough oil since eggplant soaks it up. If it's still soft you can roast at 425°F for 20 minutes to firm them up first.

Can I use regular tomatoes instead of cherry tomatoes? Yes, use 3 ripe tomatoes chopped, but remove excess seeds/juice or simmer a bit longer so the dish isn't watery. Cherry tomatoes hold their shape better so they need less cooking.

Is this dish vegan? Yes, it's naturally vegan if you skip the Parmesan; the cheese is optional and only for serving. You can add a splash of balsamic or lemon instead for brightness.

How long will leftovers keep and what's the best way to reheat? Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 2 to 3 months though texture softens. Reheat in a skillet over medium heat to refresh the texture, microwaving works but makes it softer.

What should I serve this with? Serve over pasta, polenta, or rice, on crusty bread as bruschetta, or alongside grilled chicken or fish; a sprinkle of fresh basil and a little grated cheese finishes it nicely.

SAUTEED EGGPLANT AND TOMATOES Recipe Substitutions and Variations

Eggplant: swap with zucchini or summer squash, cut same size but cook a little less cause they soften faster; or use 8 oz sliced portobello mushrooms for a meatier texture.
Cherry tomatoes: use one 14 oz can diced tomatoes (drain a bit and add near the end), or 2 tbsp chopped sun‑dried tomatoes for a more intense flavor.
Extra virgin olive oil: use avocado oil or a light vegetable oil in the same amount for higher smoke point; or do 1 tbsp butter plus 1 tbsp oil for a richer finish.
Grated Parmesan: substitute Pecorino Romano or aged Asiago (same amount) for similar salty, nutty notes; for a vegan option use about 2 tbsp nutritional yeast.

Pro Tips

1) Salt and patience pay off — if you can let the eggplant sit 30 minutes after salting, blot it well then, youll use a lot less oil and get a cleaner flavor. If youre in a rush, at least pat it dry and try to brown it properly or it will just absorb fat.

2) Get the pan really hot and dont overcrowd it. Browning is flavor so do the eggplant in batches if you need to, and use a heavy skillet so the bits get crispy instead of steaming.

3) Treat the tomatoes like a quick sauce, not just tossed fruit. Smash a few with your spoon as they cook so they break down, and save the acid (vinegar or lemon) until the end to brighten everything up, not during the long simmer or the brightness will fade.

4) Use the cooking oil and browned bits as seasoning later. If you want less oil, roast the eggplant in the oven instead of frying, or drain on paper towels and reheat gently before serving. Leftovers actually taste better the next day so dont throw away the juices, they make great toast or pasta toppers.