I love eggplant, when I was little besides ravioli, eggplant rolantini was definitely one of my faves. Unfortunately, eggplant rolantini isn’t the healthiest way to eat eggplant so I’m always looking for other ways to cook it. I’ll definitely be experimenting with ‘healthy’ eggplant rolatini one of these days, if it’s a success I’ll be sure to post it! In the meantime, the lovely eggplant and tomatoes at the farmers market inspired this recipe. I decided to keep the tomatoes raw in this because raw foods are full of healthy enzymes (which die off once food is cooked) and I always look to slip them in where I can.
I ate this over quinoa (shocker!) with a big green salad. The next day I had it at room temperature over greens for lunch. You can also use it as a side.
Eggplant and Tomato Sauté
Heat the olive oil over medium heat, add the onions and garlic. Saute a few minutes until it starts to get fragrant and the onions become translucent.
Add the eggplant. Stir until all the ingredients are mixed. Add a few pinches of salt.
Add a dash of water, stir. Cover and let all the ingredients steam a bit, you’ll see the eggplant start to soften. Add more water if it looks dry. After about 8 minutes the eggplant should be done.
Place your tomatos in a large bowl and then stir in the hot eggplant mixture….the tomatoes will heat and soften a bit.
Super simple. Super good.
With love and (healthy) eggplant,