Sauteed Eggplant with Basil

It takes a while to cook eggplant on top of the stove, and it usually takes a fair amount of oil, but the results are worth it: creamy and flavorful, like no other vegetable. Other vegetables you can use: zucchini or summer squash, though the results will not be as satisfying.

11/2 to 2 pounds eggplant, preferably small

Salt

1/3 cup extra virgin olive oil, more or less

1 tablespoon minced garlic

Freshly ground black pepper

1/4 cup or more chopped or torn fresh basil leaves

• Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1/2-inch cubes and salt them if the eggplant are large and time allows .
• Put the olive oil and all but 1 teaspoon of the garlic in a large, deep skillet, preferably nonstick or cast iron, over medium heat. Two minutes later, add the eggplant.
• Stir and toss almost constantly until the eggplant begins to release some of the oil it has absorbed, after 5 or 10 minutes.
• Continue cooking, stirring frequently, until the eggplant is very tender, about 30 minutes (this can vary greatly). About 5 minutes before it is done, add the remaining garlic.
• Sprinkle with pepper and additional salt if necessary, stir in the basil, and serve.
  Sautéed Eggplant with Basil and Chiles.
  • Substitute neutral oil, like grapeseed or corn, for the olive oil. Add 1 tablespoon or more chopped fresh chile (like jalapeño or Thai) or hot red pepper flakes along with the garlic in Step 2. Sprinkle with nam pla (Thai fish sauce) if you like and serve.
    Sautéed Eggplant with Tomatoes.
    • A simple ratatouille: Step 1 remains the same. In Step 2, add 1 medium or 1/2 large onion, chopped, along with the garlic. In Step 3, as the eggplant become tender, stir in about 2 cups chopped tomato (ripe fresh tomatoes are best, but canned are acceptable). Cook for about 10 more minutes, stirring occasionally, until the tomato breaks up, then add the garlic and proceed with the recipe.
      Sautéed Eggplant with Greens.
      • Use about a pound of spinach, arugula, kale, collards, or any other fresh green: If you’ve got greens with sturdy stems, separate them from the leaves and chop everything roughly.
      • You want 3 to 4 cups total. In Step 3, add the greens to the pan toward the end of cooking. Stems (if you’ve got them) should go in after the eggplant has cooked for about 15 minutes; sturdy leaves after about 20 minutes. Tender greens like spinach should go in during the last 5 minutes of cooking the eggplant. Add enough olive oil to keep the mixture moist but not greasy. When everything is tender, stir in 1/2 cup freshly grated Parmesan if you like. Taste and adjust the seasoning, then serve hot or at room temperature.
    • MAKES: 4 servings
    • TIME: About 30 minutes without salting