Ingredients:

  • 1 lb Italian eggplant, cubed into ½-inch pieces
  • 2 cups Roma tomatoes, diced
  • 3 cloves garlic, minced
  • ¼ cup fresh basil leaves, torn
  • 2 tbsp extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 tsp balsamic vinegar

Instructions:

  1. Heat the olive oil over medium-high heat until shimmering.
  2. Add the eggplant cubes in a single layer. Cook without stirring for 3–4 minutes until the edges are mahogany-colored and slightly charred.
  3. Stir and cook for another 3 minutes until the cubes are tender and velvety.
  4. Reduce heat to medium. Stir in the minced garlic and cook for 60 seconds until fragrant but not browned.
  5. Immediately add the diced tomatoes, salt, and pepper. Stir to combine, allowing the tomatoes to release their juices and deglaze the pan.
  6. Simmer for 5–7 minutes until the tomatoes have softened into a light, rustic sauce that coats the eggplant.
  7. Remove from heat and stir in the torn basil and balsamic vinegar. Serve immediately.