Quick Skillet Eggplant with Garlic and Tomatoes

Cooking method

1. Step 1:

   

   How do you quickly pan-fry eggplant with garlic? First, gather all your ingredients. In place of olive oil, I used plain neutral vegetable oil.

2. Step 2:

   

   Wash the eggplants and pat them dry with a kitchen towel. Trim off both ends and slice into rounds about ¼ inch thick. If your eggplants are big and thick, cut each round in half or into quarters.

3. Step 3:

   

   Heat some vegetable oil in a skillet. Fry the eggplant on both sides until nicely golden.

4. Step 4:

   

   Lift the eggplant out with a slotted spoon or fork and set it on paper towels to drain off the excess oil.

5. Step 5:

   

   Meanwhile, prep everything else. Peel the garlic. Rinse the tomatoes and basil and pat them dry. I used a few cherry tomatoes here.

6. Step 6:

   

   Halve the garlic and chop the basil. Cut each tomato in half, remove the stem end, and slice into small wedges, as shown.

7. Step 7:

   

   In a clean skillet, heat 2–3 tablespoons of olive or vegetable oil and fry the garlic until golden.

8. Step 8:

   

   Remove the garlic — it's done its job of infusing the oil with flavor. Add the tomatoes and basil to the pan. Simmer for about 5–7 minutes, stirring gently now and then.

9. Step 9:

   

   Add the fried eggplant to the tomatoes, season with salt and pepper to taste, and stir again. Turn the heat down to just below medium and simmer the vegetables for 5 to 10 minutes. Stir occasionally so nothing scorches, gently, to keep the pieces intact rather than turning it to mush.

10. Step 10:

    

    Scatter fresh herbs over the finished eggplant and tomatoes if you like — basil, parsley, dill, or green onion all work well. Ready to serve!