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Quick Eggplant & Tomato Sauté


2 tablespoon olive oil
1 cup onion, diced
½ cup orange bell pepper, chopped
½ cup red bell pepper, chopped
1 teaspoon garlic, minced
2 cups eggplant, peeled and diced (about ½ pound)
¼ teaspoon Himalayan sea salt
¼ teaspoon black pepper
1 cup tomatoes, diced
¼ cup water or vegetable broth
2 tablespoons basil, chopped


  1. Heat oil in a large nonstick or cast iron saucepan over medium-high heat.
  2. Add the onions and bell peppers, sauté for 3 minutes.
  3. Add the garlic, sauté for 1 minute.
  4. Add the eggplant, salt, pepper, tomatoes and basil, stir to combine.
  5. Add water then cover, reduce heat, and simmer 5 minutes (add 1 tablespoon of water or vegetable broth at a time if sticking occurs).