Mediterranean-style eggplant is one of my very simple and delicious eggplant recipes, ideal as a side dish or vegetarian main course. Preparing Mediterranean-style eggplant is very easy: you just need to cook the eggplant in a pan and add cherry tomatoes, Taggiasca olives, pine nuts, and capers, just like with Mediterranean-style potatoes or Mediterranean-style pumpkin. Try it and let me know how you like it.
Ingredients:
- 2 eggplants
- 7 oz (200 g) cherry tomatoes
- 1 garlic clove
- 1.8 oz (50 g) capers
- 1.8 oz (50 g) Taggiasca olives
- 0.9 oz (25 g) pine nuts
- Extra virgin olive oil
- Salt
- Oregano
How to prepare Mediterranean-style eggplant:
For the cherry tomatoes:
- Wash and dry the cherry tomatoes and cut them into 4 pieces.
- Heat 3 tablespoons of extra virgin olive oil in a pan along with a peeled and deseeded garlic clove.
- Season for a few seconds, then add the chopped cherry tomatoes and cook for 5 minutes over high heat.
For the eggplant:
- Wash the eggplants, remove the stems, and cut them into slices and then into cubes.
- Add the eggplant to the pan along with the cherry tomatoes.
- Cook over medium heat for 5 minutes.
- Add salt and the pitted Taggiasca olives.
- Also add the pickled capers.
- Add the pine nuts and stir, then reduce the heat slightly and cook the Mediterranean-style eggplant for another 15 minutes until tender.
Tips:
- You can use any type of eggplant.
- You can use cherry tomatoes or chopped tomatoes or even tomato paste.
- Instead of Taggiasca olives, you can use pitted green and black olives.
- You can add ground pepper.
- You can replace the garlic with chopped onions.
Bon Appetit!
