a quick and easy vegetarian dish

Ok, so I’m going to lead off with what anyone who knows me is thinking.

“She doesn’t even eat vegetables.  Or fruit.  Why is she posting a vegetarian recipe?!”

Ok, sure.  That’s true.  Ya caught me. But I’m definitely a wanna-be fruit/veggie eater and enjoy preparing them.  And my husband and my spawn both eat them, so, as to not deprive them of the basic nutrients humans need, I make sure to regularly cook them – especially for my spawn.  My husband is an excellent taste-tester for the foods I don’t eat and will tell me if it needs a little extra of something or more spice, etc.  So when I made this recipe the other night, he helped me get it just right!

I randomly bought some baby eggplants at the store the other day because I’m trying to expose my daughter to as many different foods as I can.  Being the ridiculously picky eater that I am, I don’t want her to follow in my footsteps, so am trying to mitigate that from happening as much as possible.  The last time I actually saw an eggplant was an emoji, so I figured I needed to explore it a little bit.  I found that it’s often made with tomatoes or pasta and that it’s actually a fruit!  I’d run out of prepared fruit/veg to have with dinner other than these oddly shaped bad boys, so I decided to throw something together.  Guys, this is SO easy to make and takes less than 10 minutes.  And it is SO healthy and nutritious.  I used fire-roasted tomatoes because I think it gives it another layer of flavor, but feel free to use regular if that’s what you have on hand.

What I love about it is that it can be eaten on it’s own, tossed with some pasta, or (as my husband preferred) on top of some crusty bread – like almost a bruschetta of sorts – topped with cheese.  He thought because of the texture that it needed a little crunch, so preferred it that way, but my littlest babe ate it straight up and chose it even over noodles!

Find the recipe and pictures below:

Eggplant and Fire Roasted Tomato Sauté

  • 1 eggplant or 2 baby eggplants, peeled and cubed
  • 3 cloves of garlic, minced
  • 1/4 yellow onion, finely chopped
  • 1 can fire-roasted tomatoes
  • olive oil for the pan
  • salt and pepper to taste
  • (optional) fresh thyme to taste
  • (optional) pasta/crusty bread/italian cheese

Preheat your saucepan on medium low.  Add a thin layer of olive oil to coat the bottom of the pan.  Add in the onions and have them cook until slightly translucent (about 3 minutes).  Add in the mixed garlic and cook a minute longer.  Add in the can of fire roasted tomatoes and stir together.  Raise the heat to medium and let cook for a minute or two.  Add in the cubed eggplants, stir, and lower the heat to low.  Cover with a lid for 4-5 minutes or until eggplant is tender.  Add in salt and pepper to your liking.  And that’s it!

(She approves)

If you like the bruchetta option, toast up a piece of bread, top with the mixture and add cheese (I used provolone) to the top.  Broil for about a minute for the cheese to melt, and that’s it!  I added some more eggplant sauté to the top of it, but you can see it both ways below.

xo, tess

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