We’re harvesting a little eggplant now and this is our favorite recipe for it. It’s the same recipe I use for kohlrabi. You’ll love this as a side, on crostini, or for an amazing vegetarian main course, on pasta with roasted tomatoes and parmesan.
Eggplant with Garlic
Ingredients
- 1/4 cup olive oil
- 2 medium eggplant, cut into bite-size pieces (about 3 cups)
- 1 small fresh jalapeno, and minced (pickled jalapeno slices work fine)
- 1 1/2 TBSP pressed garlic
- 1 tsp dry oregano
- 1 tsp dry basil
- 1 TBSP red wine vinegar
- 1 TBSP anchovy paste
- 1-2 tsp fish sauce
- 1-2 TBSP capers
- 8 stuffed green olives, sliced
- 1 TBSP minced parsley
- Add salt if necessary
Instructions
- In a large skillet heat olive oil and add eggplant. Cook for a couple minutes and add the jalapeno, garlic, oregano, and basil.
- After the eggplant has cooked a few minutes more (don't let the garlic brown), stir in the rest of the ingredients and cook until the eggplant is done to your liking.