Eggplant and Tomato Topping
A chunky, savory Mediterranean sauce ideal for polenta or grains
Why This Recipe Works
Leaving the skin on the eggplant ensures the chunks maintain their shape and texture throughout the simmer. This savory, tomato-rich sauce provides a robust finish to neutral bases like polenta or risotto.
Instructions
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat until the oil is shimmering but not smoking.
Add the eggplant and salt. Cook until the eggplant is beginning to brown on the edges, 5 to 7 minutes.
Reduce the heat to medium and continue cooking, stirring occasionally, until the eggplant is completely tender and slightly translucent, about 5 minutes.
Stir in the garlic and cook until fragrant, keeping it moving so it doesn't brown too deeply.
Stir in the chopped tomatoes and the reserved juice. Simmer until the sauce has thickened slightly and the liquid coats the eggplant, 2 to 4 minutes.
Season with salt and pepper to taste.
Spoon the mixture over individual portions of polenta or grains, topping with basil and Parmesan just before serving while still hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of water.
