Prep time 15 mins

Cook time 30 mins


4 Tbsp. olive oil, divided

1 1/2 lb. eggplant, partially peeled and cut into about 1 1/2-inch pieces (see Tip below)

Salt and pepper, to taste

1/2 small yellow onion, minced (1/2 cup)

1 can (14.5 oz.) Contadina® Diced Tomatoes with Roasted Garlic and Herb, not drained

2 Tbsp. freshly grated Parmesan cheese

Several leaves fresh basil, torn


  1. In a large nonstick skillet, heat 3 Tbsp. of olive oil over medium-high heat.  Add the eggplant; stir immediately to coat eggplant evenly. Season with salt and cook about 10 to 15 minutes over medium-low until it has almost cooked through and developed good color all around; remove to a plate and set aside.

  2. In the same skillet, heat the remaining 1 Tbsp. oil over medium heat; add the onion and cook 3 minutes, stirring frequently.   Add the tomatoes; cook 3 to 5 minutes, until the liquid has reduced to thicken the mixture. Using a wooden spoon, break up some of the larger chunks of tomatoes as they cook.

  3. Return the cooked eggplant to the skillet, along with some of the basil. Taste and adjust seasoning. Cook 2 to 3 minutes to combine flavors, then stir in the Parmesan; remove from heat and top with remaining basil before serving.

TIP: I always buy an extra eggplant so I can discard the very center if it’s full of seeds (they tend to be bitter and ruin the texture of the dish).  Using only the firm, not seedy parts of the vegetable, if possible, is especially important for this recipe. I also partially peel mine because I like the texture from a little peel, but you don’t prefer it, peel the whole thing.

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