Written on 04/01/2017
Jennifer Nevins

I really enjoy eggplant dishes, and I’ve tried many different recipes over the years.  I got creative one morning and ended up with a delicious eggplant side dish.  The key is to allow the diced eggplant to cook long enough to caramelize….then add the pesto at the end so the flavors are full bodied when served.



2 Tbsp. Olive Oil

1 Eggplant, Peeled and Diced

2 Tbsp. Pesto Sauce (prepared or see recipe)

Salt & Pepper to Taste

Fresh Basil (Garnish)



In a large non-stick skillet over medium heat, add the olive oil and the diced eggplant. Sauté over medium heat until the eggplant becomes golden, approx. 6-8 minutes.  (The olive oil will be absorbed by the eggplant right away, so make sure you keep stirring the eggplant as it caramelizes).  When the eggplant is golden, add the pesto sauce and stir to warm through.  Season to taste with salt and pepper.  Add fresh basil and serve warm.