Eggplant, Cherry Tomato, Chili Recipe
Make Eggplant, Cherry Tomato, Chili Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Pantry Staples
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1-inch cubes, sprinkle with salt, and let it sit for about 15 minutes to draw out moisture. Rinse and pat dry.
- 2
Prep the Vegetables
Halve the cherry tomatoes and thinly slice the red chili pepper. Mince the garlic cloves and chop the basil leaves.
Cooking
- 3
Sauté the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cubed eggplant and sauté for about 5-7 minutes until golden brown and tender.
- 4
Add Remaining Ingredients
Add minced garlic, halved cherry tomatoes, and sliced chili pepper to the skillet. Stir well and cook for an additional 3-4 minutes until the tomatoes soften.
- 5
Finish the Dish
Drizzle with balsamic vinegar, season with black pepper, and toss in the chopped basil. Cook for another minute to combine flavors. Adjust seasoning with salt and pepper to taste.