Grilled Sicilian Eggplant Saute


By Dane Feldman

Photos by Dane Feldman.

This week’s farmer’s market find is a bulbous Sicilian eggplant, which is actually far more pumpkin-shaped than eggplant-shaped. The Sicilian eggplant is just as purple as your standard eggplant, but far less seedy inside and just a tad sweeter. In fact, for those like myself who aren’t eggplant eaters, the Sicilian eggplant may be the perfect replacement.

What you’ll need:
1/2 Sicilian eggplant, cubed
1/2 Vidalia onion, chopped
1/2 pint cherry tomatoes, sliced
1 tbsp fresh basil, chopped
1 tbsp olive oil
1 tsp garlic, chopped
1/2 tsp thyme

Grill the eggplant and onion in a basket until both are soft and lightly charred.

Remove the vegetables from the grill and bring them to the kitchen. Heat the olive oil in a large saute pan with the garlic. Add the eggplant, onion, basil, and thyme to the pan and stir with a large spoon. Stir in the tomatoes and cook down for 5-10 minutes before serving.