Eggplant with Artichoke Hearts and Sun-Dried Tomatoes

1. Prep

Begin by preparing your ingredients. Dice the eggplant into uniform cubes to ensure they cook evenly. Chop the artichoke hearts and sun-dried tomatoes into smaller pieces to distribute their flavors throughout the dish. Thinly slice the garlic and roughly chop the fresh basil, setting it aside for the finishing touch.

2. Sauté

Heat a large sauté pan over medium heat. Add 2 tablespoons of olive oil, and wait for it to get hot but not smoking. Next, introduce the diced eggplant to the pan with a pinch of salt. Stir frequently, allowing the eggplant to cook and develop a slight browning on the edges, which should take about 5-7 minutes. Remember, the eggplant should be slightly toothsome—not mushy—when finished.

3. Add Aromatics

Now add the sliced garlic to the pan, and sauté for about a minute or until fragrant but not browned—garlic can become bitter if overcooked.

4. Finishing Ingredients

Once the eggplant is nearly done, stir in the sun-dried tomatoes and chopped artichoke hearts, cooking for an additional 2-3 minutes to warm through. Remove the pan from heat, and gently fold in the chopped fresh basil to release its aroma without cooking it down. Taste and adjust seasoning if necessary.