Sautéed Greek Eggplant with Tomato and Feta
Soft sautéed eggplant simmered in a bright tomato sauce and topped with crumbled feta for a classic Greek vegetable dish. This greek-inspired vegetarian (vegetarian) ready in about 45 minutes pairs extra virgin olive oil, large, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, diced into 1-inch cubes medium eggplants
- 4 tbsp extra virgin olive oil
- 1 large, finely chopped yellow onion
- 3, minced garlic cloves
- 14 oz canned diced tomatoes
- 1 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, crumbled feta cheese
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent and soft.
- Step 2: Add 3 minced garlic cloves and 2 diced medium eggplants (1-inch cubes) to the skillet. Cook over medium heat for 10 minutes, stirring occasionally, until eggplant softens and begins to brown.
- Step 3: Stir in 14 oz canned diced tomatoes, 1 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low and simmer uncovered for 12 minutes until the sauce thickens and coats the eggplant.
- Step 4: Remove from heat and sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Drizzle remaining 1 tbsp olive oil and serve warm.
Frequently asked questions
How long does Sautéed Greek Eggplant with Tomato and Feta take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Greek Eggplant with Tomato and Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Sautéed Greek Eggplant with Tomato and Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Greek Eggplant with Tomato and Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Greek Eggplant with Tomato and Feta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Chickpea and Feta Greek Salad with Oregano Vinaigrette
Baked Greek-Style Eggplant with Feta and Tomatoes
Chickpea and Eggplant Greek Stew with Tomato and Herbs
Spanakopita-Inspired Spinach and Feta Phyllo Bake
Grilled Eggplant and Bell Pepper Medley with Feta
Golden Roasted Eggplant and Tomato Stack with Basil Vinaigrette
Equipment for this recipe
Top-rated tools to make this recipe successfully.
