Sauteed Eggplant With Tomatoes And Balsamic Vinegar

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 large eggplant, cut into 1-inch dice
• 8 cups water
• 1/4 cup kosher salt
• 2 tablespoons extra virgin olive oil
• 1 small onion, sliced
• 4 garlic cloves, minced
• fresh ground pepper
• 1 tablespoon balsamic vinegar
• 14 ounces chopped tomatoes, with juice
• 4 fresh basil leaves, slivered

Recipe

• 1 place the eggplant in a large, wide bowl. pour in the water, add 1/4 c salt, and stir together. cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. soak the eggplant in the salted water for 1-2 hours. drain and pat dry.
• 2 heat the oil in a large nonstick skillet over medium heat and add the onion. cook, stirring often, until tender, abut 5 minutes. stir in the garlic and cook for 30 seconds to a minute, until fragrant.
• 3 add the eggplant and turn the heat to medium-high. cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. season with salt and pepper.
• 4 add the balsamic vinegar and stir for a minute, then add the tomatoes. when the tomatoes begin to cook quickly, reduce the heat to medium. cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. taste and adjust seasonings. stir in the basil.
• 5 transfer to a serving dish. cool slightly and serve. this is excellent at room temperature.