Eggplant with Tomatoes is a quick and easy summer side or tasty veggie lunch! It’s hearty, flavorful, and made with sweet cherry tomatoes and fresh garlic. You will find fresh eggplant, cherry tomatoes, and garlic at the market this week!


  • 1 medium eggplant, peeled and diced (about 12-16oz.)
  • 2 tbsp. olive oil
  • 12 oz. cherry tomatoes, cut in half
  • 2 garlic cloves, minced
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste
  • ⅛ tsp. red pepper flakes or to taste
  • 1 tbsp. chopped dill or parsley

In a non-stick pan, place the diced eggplant and pan fry it until nicely charred and cooked through (no oil necessary). Once it’s cooked, remove it from the skillet and set it aside.

Now add the olive oil and tomatoes to the same skillet. Cook them until the tomatoes are soft and start to fall apart, about 10 minutes.

Add the garlic, salt, black pepper, and red pepper flakes to the tomato sauce and stir. Cook the sauce for about 3-4 minutes, breaking the tomatoes in the process. Finally, add the eggplant back in along with the fresh dill. Stir and cook until everything is hot. Then serve.