Recipes / Eggplant, La Tavernetta Style

Eggplant, La Tavernetta Style

By Mark Bittman

Published August 5, 2018

Inspiration from a restaurant in Naples, run by the Vittozzi family.

Eggplant, La Tavernetta Style
The New York Times
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Make The Recipe!

Eggplant, La Tavernetta Style

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Makes 2 to 4 servings 1x

Time 30 minutes

Units Scale


  • 2 pounds eggplant of any variety, the smallest you can find
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 3 cloves garlic, slivered
  • 12 good cherry tomatoes, halved, or a couple of plum or medium-size regular tomatoes, cored and chopped
  • 1 cup roughly chopped basil leaves


  1. Cut eggplant into pieces about an inch or two long and no more than a half-inch wide; each piece should have a bit of skin and a bit of flesh. (If eggplant are small, cut them first in long strips, then cut them crosswise. If large, you may end up discarding or reserving the fleshy, seedy center.)
  2. Put 1/3 cup oil in a skillet over medium heat; a minute later add eggplant. Cook, stirring occasionally, and seasoning with salt and pepper until very soft, about 20 minutes.
  3. Meanwhile, put theremaining oil in a small saucepan over medium-low heat. Add garlic and cook until it colors slightly. Add tomatoes and about 2/3 of the basil, raise heat to medium, and cook, stirring occasionally, until mixture is saucy, about 15 minutes. Season with salt and pepper.
  4. When both sauce and eggplant are done, combine them. Serve hot, warm, or at room temperature, or over pasta, garnished with remaining basil.

— Recipe from The New York Times