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!
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.