Eggplants with basil and tomatoes

This recipe is infused with every ounce of summer that I could think of. It’s a good mix of plant-based combination of equal parts caprese salad and bruschetta. Perfect, right?

I think the thing I love most about this dish is its simplicity. Each ingredient (there aren’t that many ) is a shining “little star” in its own way. The balsamic scent mixed with tomatoes adds just the right depth.


  • 4 eggplants
  • 400 gr tomatoes
  • 1 garlic clove
  • fresh basil
  • salt
  • pepper
  • extra-virgin olive oil

Enjoy the step-by-step photos and recipe below!

Wash and cut lightly the eggplants in the middle as you’re making a chessboard, in order to let the sauce after fill in depth. Pour them in a pot and sprinkle with some salt.


Meanwhile, mix in the tomatoes diced, a bit of salt, black pepper, oil and basil. I personally add some rocket as well. Stir the ingredients.

Pour in a saucepan, previously oiled, the eggplants and add on top the sauce we made.


Cook over low heat for 15 minutes more or less.


When ready to serve, top each eggplat with a drizzle of basil for decoration. It’s such an easy and seasonal side dish to make. Yummy!





3 Comments Add yours

  1. peggyjoan42 says:

    Looks delicious. Like simple recipes.

    Liked by 1 person

  2. ghadeer551 says:

    Omg .. Looks very delicious
    you are a professional cook
    Thanks .

    Liked by 1 person

    1. Thank you! Just like cooking when I have some free time 🍴

      Liked by 1 person

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