Olive oil for sauteeing
1 medium sized eggplant peeled and cut into spoon-sized chunks
handful of fresh basil leaves chopped or torn
about ¼ cup of sweet inions finely diced
2 medium sized roma tomatos cut into medium sized chunks
salt and pepper to taste
After dicing the peeled eggplant work quickly to get them into a hot non-stick pan with a bit of olive in the bottom (let the oil get hot). If you don’t work quickly to get the eggplant in the pan the eggplant will begin to turn color. If you can’t work quickly you can submerge the chunks in a bowl of cold acidulated water until you are ready to use it. I prefer not doing this though. Eggplant is like a sponge and you don’t want watery eggplant. Another comment about the sponge-like quality of eggplant is how it will soak up the oil. This is why working in a nonstick pan is best with eggplant. Resist adding more oil. Once the eggplant begins to soften it will release oil back into the pan.
Resist the urge to stir the eggplant too much at first. Instead let it sit until it begins to brown. Once the browning has set in, toss in the onion and continue sautéing and stirring. When the mixture has begun to soften (don’t let it get mushy) add in the diced tomato and continue cooking until they slightly break down and are warmed through. Finally add the fresh basil and stir until wilted. Remove from the heat and add salt and pepper to taste.
This is wonderful served hot over fish. It is also really great served as a dip at room temperature and can be served on top of bread (gluten free of course) bruschetta style.
You can also experiment with this recipe easily. I think it would be great with olives, capers, and/or artichoke hearts added in as well.
