Rosemary and Balsamic Eggplant and Tomatoes

I always knew I liked eggplant, since eggplant parm is a favorite of mine, but I never really experimented with it myself. Whenever I went to the grocery store, I never though “Oh I need an eggplant.” But since working from home, I’ve been experimenting with quick, healthy, delicious lunches, and eggplant has been a huge part of that experimentation. This week, I made this rosemary and balsamic eggplant and tomatoes, and the experimentation definitely paid off.

rosemary and balsamic eggplant and tomatoes

This recipe takes 5 minutes to make. Aren’t those the best kinds of recipes? It’s loaded with flavor and it’s incredibly good for you, which is a double plus.

rosemary and balsamic eggplant and tomatoesYou just throw all the ingredient in a skillet, let it cook for 5 minutes, and voila! That’s all she wrote.

rosemary and balsamic eggplant and tomatoesEnjoy, friends!

Rosemary & Balsamic Eggplant and Tomatoes
Prep time
Cook time
Total time
Rosemary and balsamic eggplant and tomatoes. A 5-minute lunch!
Recipe type: Lunch
  • 1 tablespoon olive oil
  • 1 eggplant, cut into 1-inch cubes
  • 1 cup grape tomatoes
  • ⅓ cup balsamic vinegar
  • ¼ cup fresh rosemary
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add other ingredients to skillet.
  3. Cook for 5 minutes, stirring occasionally.

rosemary and balsamic eggplant and tomatoes


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