Sautéed Eggplant

As a side dish or as an appetizer/spread for bread and toast, eggplant is a tasty, healthy and affordable option.


Click here to see the recipe in Portuguese


servings: 8

preparation time: 45 minutes



2 eggplants, washed and cut into small cubes

4 minced garlic cloves

1 diced onion

olive oil to taste

2 diced tomatoes

½ cup chopped olives (kalamata or green)

salt and Tabasco pepper to taste

fresh parsley, chopped



1 – In a large saucepan, heat oil and sauté onion and garlic.

2 – Add eggplant, salt and pepper. Stir well and cook for 5 minutes, covered.

3 – Place the tomatoes and olives and stir.

4 – Cover and cook for another 10 minutes, stirring occasionally.

5 – Finally, add the parsley and serve.


Tips and Options:

  • Add a drizzle of olive oil before serving.
  • Cooking time varies according to the desired consistency. If you’re going to use the eggplant as a side dish, cook until soft but not too soft. If you’re going to use as an appetizer/spread for breads, ideally, you let it cook longer, so it is well seasoned and almost falling apart.


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