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Eggplant sauté with tomato and herbs, serve in a round baking dish, on a black rustic background.
Olivia

Eggplant Sauté with Tomato and Herbs

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Eggplant sauté with tomato and herbs. A simple plant-forward dish with rich flavor and Mediterranean character.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Calories: 106
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 eggplant diced
  • 2 tomatoes chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Frying Pan
Frying Pan
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06/05/2026 03:00 am GMT
Frying Pan

Cooking Instructions
 

  1. Heat olive oil in a pan over medium heat.
  2. Add eggplant and cook until softened.
  3. Stir occasionally to prevent sticking.
  4. Add garlic and cook for 1 minute.
  5. Add chopped tomatoes.
  6. Stir in oregano, salt, and black pepper.
  7. Cook until tomatoes soften and sauce thickens slightly.
  8. Continue cooking until eggplant becomes tender.
  9. Remove from heat.
  10. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 106kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 7mgPotassium: 431mgFiber: 4gSugar: 6gVitamin A: 716IUVitamin C: 14mgCalcium: 30mgIron: 1mg

Notes

• Dice eggplant evenly for consistent cooking
• Add fresh basil for extra flavor if desired
• Serve with bread or rice for a fuller meal

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