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    Eggplant with Artichoke Hearts and Sun-Dried Tomatoes

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    Pixicook editorial team
    clock-icon20 minutes

    Savor the Mediterranean flavors in this simple yet elegant side dish of eggplant with artichoke hearts and sun-dried tomatoes. Perfectly sautéed to bring out the sweetness of the vegetables, complemented by the tanginess of the sun-dried tomatoes and finished with a hint of fresh basil.

    Easy
    Mediterranean
    Intermediate
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    Ingredients for Eggplant with Artichoke Hearts and Sun-Dried Tomatoes

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Eggplant, diced

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

    Sun-dried Tomatoes, diced

    cups

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    Artichoke Hearts, chopped

    cups

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    Garlic, sliced

    cloves

    Substitute chevron-down

    Basil, picked and chopped

    0 oz

    Substitute chevron-down