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.
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.
- 1 tablespoon olive oil
- 1 eggplant, cut into 1-inch cubes
- 1 cup grape tomatoes
- ⅓ cup balsamic vinegar
- ¼ cup fresh rosemary
- Heat olive oil in a large skillet over medium-high heat.
- Add other ingredients to skillet.
- Cook for 5 minutes, stirring occasionally.