The Daily Gazette
The Locally Owned Voice Of The Capital Region
Gazette staff's Food Forum
by Gazette staff

Food Forum

A Daily Gazette life blog
News, recipes and ideas

When life gives you eggplants

We’re still frost free, so area gardeners are still bringing in eggplant, basil and tomatoes. Cornell Cooperative Extension’s Health Shares offers a recipe for your harvest — or your trip to the farm market.

Sauteed Eggplant

1/4 cup olive oil
1/2 cup chopped onion
1 medium green pepper, chopped
1-2 medium-sized eggplants (about 1 1/2 pounds), peeled and cut into 1-inch cubes
4 plum tomatoes, coarsely chopped
2 Tablespoons minced fresh basil or 2 teaspoons dried basil
1/4-1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons minced parsley
1/2 cup grated Parmesan cheese

In a skillet, heat olive oil over medium heat. Add onion and pepper; saute, stirring constantly, until soft but not brown, about 3 minutes. Add eggplant and cook until barely tender about 2 to 3 minutes. Stir in tomatoes, basil, salt and pepper. Continue to cook, stirring constantly, until well mixed, about 2 minutes. Remove from heat; stir in parsley and grated Parmesan cheese. Serve immediately.

Eat it hot as a side dish, or over pasta, rice or any other grain. Or eat it cold, like a salsa, with chips or pita slices.

Have a comment? Or an original recipe to share? Email

Enjoy this post? Share it!


There are currently no posts. Be the first to comment on this story.

columnists & blogs