Eggplant and Cherry Tomato Frittata

1. Leave the eggplants to rest with some salt for about 30 minutes, to lose any possible bitterness.
2. In the meantime, wash the cherry tomatoes and cut them in half.
3. In a large pan, heat some extra virgin olive oil and add the peeled and lightly crushed garlic cloves. Let them brown, then remove them.
4. Add the eggplants to the pan and cook them over medium-high heat until they are golden and soft. If necessary, during cooking, you may add a bit of water 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 you wish, a tablespoon of grated Parmesan cheese. Tear some fresh basil leaves and add them to the eggs.
7. Pour the beaten egg mixture over the eggplants and cherry tomatoes in the pan. Gently move 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, with the help of a plate, flip the frittata and cook the other side until the desired browning.
9. Once ready, transfer the frittata to a serving plate. You can serve it warm or at room temperature; it is delicious either way!

Curiosity

Eggplants are highly valued in Italian cooking, often used in dishes such as Eggplant Parmesan or Caponata. Their combination with cherry tomatoes and eggs in a frittata creates a perfect match of textures and flavors, reminding of the colors and fragrances of the Mediterranean summer.