Sautéed Greek Eggplant with Tomato and Feta

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft sautéed eggplant simmered in a bright tomato sauce and topped with crumbled feta for a classic Greek vegetable dish. This Greek-inspired vegetarian recipe, ready in about 45 minutes, pairs medium eggplants, extra virgin olive oil, yellow onion 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.

Prep: 15 min Cook: 30 min Serves 4 Greek cuisine 180 cal/serving

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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

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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.