Neapolitan Eggplant and Tomatoes

Ingredients

Serves 4 as a side

2 medium eggplants, diced into ½-inch cubes

3 medium tomatoes, chopped

4 tablespoons olive oil, divided

1 garlic clove, peeled

6 fresh basil leaves, roughly chopped

1 teaspoon salt

Ground black pepper to taste

Directions

Heat 3 tablespoons of olive oil in a large skillet over high heat. Add eggplant cubes and sauté, stirring every now and then, for about 10 minutes until the eggplant is golden brown.

Transfer eggplant to a dish lined with paper towels and set aside.

Heat remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add garlic clove and sautè for 2 minutes, until fragrant. Increase the heat to high and add tomatoes and basil. Cook for 5 to 6 minutes until tomatoes start to fall apart and the juices start to evaporate.

Add eggplant, salt, and pepper, give a good stir and simmer on low heat for about 8 to 10 minutes.

Take a taste and adjust seasoning as needed.

Serve!