When I saw organic fairly tale eggplants at my local food coop, I had to take some home. Their life is short, they are so cute, and the price was 1/3 of a farmer’s market. I wondered if I grill them or sautée them. I ended up sautéeing them with plum tomatoes in olive oil. Being accompanied by gluten free seedy toasts and home made ice tea, it’s a lovely summer lunch. No much recipe to share since it’s so simple. But here you go.
1 lb eggplants
1 lb tomatoes
3 cloves garlic
1/2 tsp oregano (if you are using fresh, use 2 Tbsp)
1/2 tsp basil (if you are using fresh, use 2 Tbsp)
- Halve fairly tale. If you are using larger eggplant, cut them to the similar size. Quarter tomatoes or slice them in thick (1/2″) slices. Crash garlic cloves.
- Heat a frying pan in medium-high. Splash olive oil in a pan. Sautée eggplants for 5 minutes. Add tomatoes, garlic, and oregano and basil. Cover the pan with a lid. Lower the heat to simmer for 5 minutes or until everything becomes tender.
- Season with salt and pepper.