This pairing of our sweet cherry tomatoes and our Italian eggplant brings out the best from both ingredients. The sweetness of the tomatoes transforms the eggplant flavors into a light but delicious dish everyone at the family table will enjoy.
From the farmstand, you'll want to shop cherry tomatoes, Italian eggplant, garlic and basil. You can also add in a pepper if you like: Corno Di Toro for mild or a cherry pepper for some kick.
First, the short version: Throw chopped eggplant, cherry tomatoes, garlic and peppers/onion (optional) into a roasting pan with Italian seasonings, a little red wine vinegar and olive oil. Roast & enjoy!
Eggplant Tip! Soak your eggplant: Take the time to salt & soak your eggplant! This step helps to remove bitterness and prevents the eggplant from soaking up an excessive amount of oil.
Below is a link to the recipe I loosely follow - I'll let a real chef walk through the particulars! When starting with farm-fresh though, I suggest skipping the crushed tomatoes and instead doubling the fresh cherry tomatoes.
Tomato Tip! Cut the tomatoes: If I have the time (and patience) I like to half the cherry tomatoes before putting them in so they are already broken open and ready to go. It feels neater than making sure all are burst during the oven time.
As everything roasts stir it all together and the liquid from the tomatoes helps everything come together into a flavorful, chunky sauce. This pairs well with pasta, gnocci or just a nice crusty bread.
Thank you to Chef Emily for a dish that has become a staple in the farmhouse! Get more information and all the details on this amazing dish here.