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Mediterranean-Style Eggplant
Recipes
Mediterranean-Style Eggplant
6 servings
30 minutes total

Ingredients

  • 2 medium eggplants
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ cup pitted Kalamata olives
  • 1 tablespoon minced garlic
  • ½ cup diced fresh yellow onions
  • 1 (28 oz) can diced fire-roasted tomatoes
  • 1 teaspoon turbinado sugar
  • ½ teaspoon Italian seasoning

Steps

    1. Remove eggplant ends; cut each eggplant diagonally into 6 slices. Season both sides of slices with ½ teaspoon salt and ¼ teaspoon pepper.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan; add 6 slices eggplant. Cook 3–4 minutes on each side until golden. Remove from pan and repeat with 2 teaspoons oil and remaining 6 slices eggplant.
    3. Meanwhile, preheat second large sauté pan on medium-high 2–3 minutes. Drain olives. Place remaining 1 teaspoon oil in pan. Add garlic and onions; cook and stir 2–3 minutes until onions begin to soften. Stir into onion mixture: tomatoes, olives, sugar, Italian seasoning, and remaining ½ teaspoon salt and ¼ teaspoon pepper.
    4. Reduce heat to low; cover and cook 8–10 minutes, stirring occasionally, until thoroughly heated. Spoon tomato mixture over eggplant slices; serve.

Amount per ⅙ recipe serving: Calories 170, Total Fat 10g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 670mg, Total Carb 20g, Fiber 6g, Total Sugar 10g, (Incl. 1g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 15%