My Skillet Tomato and Eggplant is a flavorful dish combining soft eggplant and tomatoes with tangy feta cheese for a Mediterranean-inspired side or light main dish. The soft, caramelized vegetables pair beautifully with the salty, creamy feta, making it a perfect addition to any meal.
This is one of those recipes that shows you just what you can produce with a few simple ingredients, spices and fresh herbs. I like to add the feta cheese as it adds a lovely tang to this eggplant dish.
This recipe makes a great side dish to accompany any main meal. However, if I have leftovers it also makes a great lunch the next day, warmed up and served over some toasted crusty bread, couscous or pasta. Just add some fresh herbs to finish off the dish!
If you like eggplant you also might like my Air Fryer Eggplant, Mediterranean Eggplant Salad, Mediterranean Eggplant Chickpea Salad or these Eggplant Fries.
Why You’ll Love This Skillet Tomato and Eggplant Recipe
Here are more reasons it’s a must-try dish:
- Easy Preparation: This easy vegetable side recipe only takes 5 minutes to prepare and 15 minutes to cook, making it the ideal mid week dinner option.
- Versatile: This recipe can be easily adapted to add in other vegetables, spices or herbs that you and your family enjoy eating.
- Vegetarian: Most feta cheese is vegetarian, making this is a delicious meat free meal to add to your weekly menu.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Eggplant: I like to use a medium sized eggplant which is enough to serve 4 as a side dish, or 2 as a light main.
- Tomatoes: I use 2 medium sized fresh tomatoes in this recipe, go for vine tomatoes as they have the best flavor. If you want to use smaller cherry tomatoes, then I’d used around 10 tomatoes.
- Spices: I flavor the dish with dried oregano, paprika, sea salt, black pepper and some red pepper flakes for a little chili heat (this is optional).
- Cheese: I like to add some crumbled feta cheese to the skillet, allowing it to melt through the tomato and eggplant.
- Fresh herbs: I always like to add some freshly chopped parsley or basil to garnish the dish, adding a burst of fresh herb flavor.
Recipe Variations
This recipe is versatile and easy to adapt:
- Vegetables – I’ve used a combination of fresh tomato and eggplant, but you can add in other vegetables like red onion, spinach, bell peppers, mushrooms, celery or zucchini.
- Tomato Sauce- this is a great base to add tomato sauce too. It can then be used over pasta or just served as is.
- Garlic – add a few cloves garlic for extra flavor.
- Olives – add a handful of your favorite olives to the tomatoes and eggplant towards the end of the cook. Any color of olive would work.
- Spices – I’ve kept the spices and seasoning simple, but you could also use Italian seasoning, garlic powder or cayenne pepper in this recipe too.
- Fresh Herbs – Finish the dish with any fresh herbs, I use parsley or basil, but rosemary, thyme or mint would work well too.
- Cheese: I’ve opted for crumbled feta cheese, as I use a lot of feta in my cooking. However, you can swap in other cheese here too, try mozzarella, Parmesan, or a crumbly goat cheese.
How to Make Skillet Tomato & Eggplant
Step 1. Cook the Eggplant: Add olive oil to a medium skillet and heat over medium heat. Add eggplant and a 2 tablespoons water. Cook for 5-7 minutes, occasionally adding extra water if needed, and continue to stir.
Step 2. Add the Tomato and Seasoning: Add tomato, dried oregano, sea salt, black pepper and red pepper flakes if using. Continue to stir and cook for another 5 minutes until the tomato and eggplant is tender.
Step 3. Add the Feta Cheese: Sprinkle over the crumbled feta cheese and stir to melt.
Step 4. Garnish & Serve: Garnish with fresh basil or parsley. Serve warm as a side dish, or over toasted bread, rice or couscous for a light meal.
Expert Tip: Salting eggplant before cooking helps draw out moisture and bitterness. To do this slice or cube the eggplant. Sprinkle with kosher or sea salt (not too much). Let sit for 20–30 minutes in a colander or on paper towels. Rinse and pat dry (especially if using a lot of salt).
Serving Tips
This easy recipe works well as a vegetable based side dish, and can be served with a variety of different dishes.
- Try it with my Grilled Flank Steak with Dry Rub, Mediterranean Beef Kabobs, Mediterranean Baked Turkey Meatballs, Moroccan Chicken Thighs or these Grilled Chicken Thighs with Greek Marinade.
- Seafood also makes a nice pairing. Try this 15 Minute Grilled Salmon, Air Fryer Cod, Black Sea Bass or this Baked Cod with Lemon Sauce.
- You can also serve the eggplant and tomato as a light main, with some crusty toasted bread.
Storage Tips
Store leftover tomato and eggplant in an airtight container in the fridge for 2-3 days. When ready to enjoy, place back into a hot skillet to warm through.
To freeze, place the cooled tomato and eggplant in a ziplock bag, and freeze for up to 3 months. Thaw in the refrigerator before reheating up in a hot skillet.
Recipe FAQs
No, I’ve never peeled eggplant as the skin softens and is entirely edible when cooked.
Eggplant is one of those fruits that oxidizes when exposed to oxygen, turning the flesh brown. For that reason, I recommend only cutting the eggplant when you are ready to cook with it.
Cut the eggplant into even sized chunks to ensure an even cook. You want to cook the eggplant long enough to soften it, but still holding shape; and not so long as it becomes mushy.
More Eggplant Recipes
Mediterranean
Ratatouille Recipe
Mediterranean
Air Fryer Eggplant
Appetizers
Baba Ghanoush
Vegetarian
Ratatouille Pappardelle
Skillet Tomato and Eggplant
Ingredients
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium tomatoes, cut into 2-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional
- 1/2 cup crumbled feta cheese, garnish
- 1 tablespoon chopped fresh basil or parsley, garnish
Instructions
- Optional step: Salting eggplant before cooking helps draw out moisture and bitterness. To do this slice or cube the eggplant. Sprinkle with kosher or sea salt (not too much). Let sit for 20–30 minutes in a colander or on paper towels. Rinse and pat dry (especially if using a lot of salt).
- Add olive oil to a medium skillet and heat over medium heat. Add eggplant and a 2 tablespoons water. Cook for 5-7 minutes, occasionally adding extra water if needed, and continue to stir.
- Add tomato, dried oregano, sea salt, black pepper and red pepper flakes if using. Continue to stir and cook for another 5 minutes until the tomato and eggplant is tender.
- Sprinkle over the crumbled feta cheese and stir to melt. Garnish with fresh basil or parsley.
- Serve warm as a side dish, or over toasted bread, quinoa or couscous for a light meal.
Notes
- Expert Tip: Salting eggplant before cooking helps draw out moisture and bitterness. To do this slice or cube the eggplant. Sprinkle with kosher or sea salt (not too much). Let sit for 20–30 minutes in a colander or on paper towels. Rinse and pat dry (especially if using a lot of salt).
- Store leftover tomato and eggplant in an airtight container in the fridge for 2-3 days. When ready to enjoy, place back into a hot skillet to warm through.
- To freeze, place the cooled tomato and eggplant in a ziplock bag, and freeze for up to 3 months. Thaw in the refrigerator before reheating up in a hot skillet.
