Eggplant and Cherry Tomato Frittata

30 minutes, so that they lose any possible bitterness. 2. In the meantime, wash the cherry tomatoes and cut them in half. 3. In a large skillet, heat a drizzle of extra virgin olive oil and add the peeled and lightly crushed garlic cloves. Let them brown and then remove them. 4. Add the eggplant to the skillet and cook over medium-high heat until golden and tender. If necessary, add a little water during cooking to prevent sticking. 5. Add the halved cherry tomatoes, salt and pepper to taste, and cook together for a few minutes until the tomatoes begin to soften. 6. Meanwhile, in a large bowl, beat the eggs with a pinch of salt and, if desired, a tablespoon of grated Parmesan. Tear a few fresh basil leaves and add them to the eggs. 7. Pour the beaten egg mixture over the eggplant and cherry tomatoes in the skillet. Gently shake the pan to distribute the eggs evenly. 8. Cook the frittata over medium-low heat until the edges start to color and the bottom has set. At this point, using a plate, flip the frittata and cook the other side until golden to your liking. 9. Once ready, transfer the frittata to a serving plate. You can serve it hot or at room temperature; it’s delicious both ways!

Trivia

Eggplants are highly appreciated in Italian cuisine, where they are often used in dishes like eggplant parmigiana or caponata. Their combination with cherry tomatoes and eggs in the frittata creates a perfect union of textures and flavors that recalls the colors and scents of the Mediterranean summer.