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
- 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!