Ingredients
Vegetables
- 1 large eggplant
- 1/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 15 ounce can diced tomatoes (liquid mostly drained)
- Handful torn fresh basil leaves
Oils & Seasonings
- 1 tablespoon olive oil
- Pinch red pepper flakes
- Salt & pepper to taste
- Pinch dried basil
Dairy
- 1/2 cup freshly grated parmesan cheese
Instructions
- Prepare the Eggplant Noodles: Trim the ends off the eggplant, then use a julienne peeler to carefully create long, thin eggplant noodles. Set aside.
- Heat the Oil: Place the olive oil in a large skillet over medium-high heat and allow it to warm until shimmering.
- Sauté Onions: Add the chopped yellow onions to the hot skillet and cook for about 3 minutes or until they become softened and translucent.
- Add Aromatics and Seasonings: Reduce the heat to medium, then add minced garlic, a pinch of red pepper flakes, salt, and pepper. Stir frequently and cook for an additional 1-2 minutes to release the aromatics’ flavors.
- Add Tomatoes and Basil: Drain most of the liquid from the diced tomatoes, then add them to the skillet along with dried basil. Stir frequently and cook for about 5 minutes until the tomatoes start to break down and create a saucy consistency.
- Cook Eggplant Noodles: Add the prepared eggplant noodles to the skillet with the tomato mixture. Gently toss them together and cook for 1-2 minutes until the eggplant softens but retains some texture.
- Finish with Cheese and Fresh Basil: Remove the skillet from heat, then stir in the grated Parmesan cheese and torn fresh basil leaves. Toss gently once more to combine all flavors.
- Serve: Serve the tomato basil eggplant noodles immediately, garnished with additional Parmesan and fresh basil if desired.
Notes
- Using a julienne peeler for the eggplant provides a noodle-like texture that cooks quickly and absorbs flavors well.
- Be careful not to overcook the eggplant noodles as they can become mushy; 1-2 minutes after adding to the sauce is sufficient.
- Draining most of the liquid from the canned tomatoes prevents the sauce from becoming too watery.
- Can be served as a main dish for a light vegetarian meal or a side to grilled meats or seafood.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
