Eggplant doesn’t have to be a fussy ingredient! This recipe transforms it into a quick and flavorful skillet dish, perfect for busy weeknights. Packed with colorful vegetables, a rich tomato sauce, and a melty cheese topping, it’s ready in just 10 minutes, making it a delicious and stress-free dinner option.
Ingredients:
- 3 eggplants
- Olive oil (amount as needed)
- 1 onion, chopped
- 1 carrot, diced
- 1 sweet red pepper, diced
- 2 garlic cloves, minced
- 1 tomato, diced
- 250g tomato sauce
- 200g mozzarella cheese, shredded
Instructions:
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Prep the Veggies: Wash and cut the eggplants into cubes. Peeling them is optional. Then, chop up your onion, carrot, sweet red pepper, garlic cloves, and tomato. Finally, shred the mozzarella cheese for a melty finish.
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Heat the Oil: Grab a large skillet and heat up a drizzle of olive oil over medium heat.
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Sauté the Base: Add the chopped onions, carrots, and diced red peppers to the pan. Sauté them for 5 minutes, or until they become softened, stirring occasionally for even cooking.
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Add the Aromatics: Once the initial vegetables are softened, toss in the minced garlic and cook for an additional minute to release its fragrant aroma. Then, stir in the diced tomato and cook for another minute.
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Simmer with Sauce and Eggplant: Now it’s time to bring the flavors together! Pour in the tomato sauce and bring everything to a simmer. Once simmering, add the cubed eggplant and stir well to coat them in the flavorful sauce.
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Tenderize and Melt: Reduce the heat to low, cover the pan with a lid, and simmer for 5-7 minutes. This allows the eggplant to become nice and tender. Don’t forget to stir occasionally to prevent sticking.
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Cheesy Goodness: Once the eggplant is tender, take the pan off the heat. Time to add the star of the show – the cheese! Stir in the shredded mozzarella cheese and let it melt for about a minute, creating a gooey and delicious layer.
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Serve Up the Goodness: Your 10-Minute Weeknight Eggplant Skillet is ready to be devoured! Serve it hot over rice, pasta, or enjoy it on its own for a lighter option.
More Information:
- Feel free to experiment with different vegetables! Chopped zucchini, mushrooms, or bell peppers of any color would all be delicious additions.
- Don’t have tomato sauce? You can use crushed tomatoes or even a passata for a smoother consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This 10-Minute Weeknight Eggplant Skillet is a lifesaver for busy weeknights. It’s quick, easy to make, and incredibly flavorful. So next time you’re looking for a fuss-free and delicious dinner option, give this recipe a try! You won’t be disappointed.