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Ingredients
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Vegetables
Pantry Items
Method
Preparation
Prepare the Eggplant
Slice the eggplant into 1-inch thick rounds. Sprinkle salt over the slices and let them sit for about 15 minutes to draw out moisture and bitterness. Rinse and pat dry.
Chop the Vegetables
Halve the cherry tomatoes and finely chop the garlic. Slice the fresh chili peppers, removing seeds if you prefer less heat.
Prepare the Basil
Rinse the fresh basil leaves and chop them coarsely.
Cooking
Sauté the Eggplant
In a large skillet, heat olive oil over medium heat. Add the eggplant slices and cook for about 5-7 minutes on each side until golden brown and tender.
Incorporate Cherry Tomatoes
Add the halved cherry tomatoes to the skillet, season with black pepper, and cook for an additional 3-4 minutes until the tomatoes are soft and starting to burst.
Finish with Basil
Remove the skillet from heat and stir in the chopped basil. Serve warm.