Eggplant + Tomato Deliciousness


Now I am well aware that in D.C., the leaves are turning, autumn is here, and that crisp, pure air means goodbye summer produce. That said, my CSA still has a few last lingering tomatoes and perhaps yours does too.

In seeking a new way to use said tomatoes, I stumbled upon a delicious recipe from Chloe Coscarelli - author of a few wonderful veg cookbooks - and new chef/owner of a trendy vegetarian restaurant in NYC.

What I love about this recipe (and what I hope you will too) is just how dang SIMPLE it is. It requires very few ingredients. It requires very little attention. And it tastes so freaking superb. MMh! I may have to go and make it again when I'm done typing out this recipe. Goes great over rice/quinoa/toast/or just on its own. 

makes about 4-5 side-dish servings


  • 3 tablespoons olive oil
  • 3 garlic cloves, smashed, peeled, and thickly chopped
  • 1 large eggplant, cut into 1/2 inch chunks
  • 1 large tomato, chopped
  • 3/4 teaspoon sea salt
  • ground black pepper
  • 2 tablespoons (or more if you're obsessed like me) of fresh parsley 


  1. In a large skillet, heat oil over medium-high heat and add garlic cloves.  Let cook for about 2 minutes until fragrant.  
  2. Add eggplant + tomato and cook for about 15 minutes or until browned.  (tip - if eggplant is sticking to the bottom of the pan, add a teeny bit of water - only a tablespoon or so- to help unstick. 
  3. Add salt and season with pepper and cook about 5 more minutes until flavors are combined and veggies are very tender. 
  4. Top with fresh parsley and enjoy!