Berinjela salteada à italiana

Ingredientes

• 1 1/2 lb eggplant (cut into 1/2-inch cubes)
• 1 1/2 cups cherry tomatoes (halved)
• 1-2 cloves garlic (peeled)
• extra virgin olive oil (as needed)
• fresh basil leaves
• salt & pepper (to taste)

Modo de preparo

1. 1

   Place the eggplant cubes in a large colander inside a bowl and sprinkle with salt.

2. 2

   Place a heavy dish on top and let them rest for about 1 hour.

3. 3

   After 1 hour, rinse the eggplant with cold water. Pat dry them with kitchen paper towels to remove excess moisture.

4. 4

   In a sauté pan, heat plenty of extra virgin olive oil over medium heat.

5. 5

   Add the eggplant cubes and sauté for 15 minutes or until they’re tender and slightly golden brown.

6. 6

   Remove the sautéed eggplant and drain the excess oil as much as possible.

7. 7

   In the same pan, sauté the garlic cloves with a bit of oil for 1-2 minutes or until nicely golden.

8. 8

   Add the tomatoes and season with a pinch of salt and black pepper. Cook stirring constantly for 3 minutes over medium-high heat or until you see the tomatoes start to release their juices.

9. 9

   Return the eggplant to the pan and add fresh basil leaves tearing them with your hands.

10. 10

    Mix well and cook for another 2 or 3 minutes stirring constantly. Adjust seasonings to taste and turn off the heat.

11. 11

    Serve warm (not hot!) or at room temperature.