Sauteed Cherry Tomatoes And Eggplant
Preparation Time: 20 minutes
Cooking Time: 25 minutes
1 small eggplant
2 tsp. sea salt
2 Tbsp. olive oil
2 garlic cloves, minced
1 cup cherry tomatoes
Sea salt and fresh ground pepper to taste
1/4-cup basil leaves (or 1 tbsp. dried)
Slice eggplant into 1/2-inch thick rounds. Place them in a colander, and salt the slices. Let eggplant sit for 30 minutes. Rinse the eggplant with cold water. Then fold 7 or 8 towels into small squares. Lay a slice of eggplant on one square, and with another square press hard to extract as much liquid as possible. Continue with the other slices, moving on to fresh towels when one becomes saturated. Cut the eggplant slices into 1/2-inch cubes.
In a large non-stick skillet, heat the olive oil over medium heat. Add the eggplant, and cook it for 10 minutes, stirring frequently. Add the garlic and the cherry tomatoes, and cook 2 minutes more or until the raw garlic flavour has dissipated. Add the sea salt, pepper, and basil. Toss eggplant well and serve.
Source: Emmons, Vegetarian Planet.