A great vegetarian option with tons of flavor! The spicy eggplant filling also makes a great pizza topping, toss into pasta or on top of risotto for a “deconstructed” arancini.
Make the Arancini recipe substituting the meatball filling for this Cyndi-inspired spicy eggplant filling.
Ingredients
- 1 medium sized eggplant, diced small with skin on. Discard seeded areas.
- 3 – 4 cloves of garlic, peeled and pressed
- 1 16oz can fire-roasted diced tomatoes (or plain diced tomatoes)
- cayenne to taste (1/4 teaspoon is a good start)
- salt and pepper
- olive oil
- fresh basil, chopped fine
Instructions
In a large saute pan, saute garlic in olive oil until fragrant and nearly brown. Add eggplant, salt and pepper. Saute a few minutes until starting to soften – add more olive oil or a little white wine if it seems dry. Add tomatoes and basil and cook down, about 15 minutes.
