Osterei Eggplant and Cherry Tomatoes with Gorgonzola

1. 1

   Heat 3 tablespoons of the olive oil in a large skillet.

2. 2

   Add the garlic and cook over moderate heat until softened, about 1 minute.

3. 3

   Add the eggplants and 2 tablespoons of the basil and season with salt and pepper.

4. 4

   Cook over moderately high heat until browned, 6 to 8 minutes.

5. 5

   Cover and cook over very low heat, stirring, until the eggplants are tender, about 3 minutes longer.

6. 6

   Remove from the heat and let cool.

7. 7

   In a medium bowl, whisk the vinegar with the remaining 4 tablespoons of olive oil.

8. 8

   Add the eggplants, tomatoes, cheese and the remaining basil, season with salt and pepper, toss and serve.

* Per serving · 4 servings · Values may vary.