A Simple, Satisfying Skillet: Stovetop Eggplant

Some of the best recipes aren't found in fancy cookbooks, but are passed down through generations or shared between friends over a simple meal. This dish, with its smoky eggplant and warmly spiced sauce, feels like that kind of recipe. It’s humble, forgiving, and deeply comforting. It’s the kind of meal you can throw together on any weeknight, but it’s special enough to share with company.

Gathering Your Ingredients

This recipe doesn't ask for much, and it's wonderfully adaptable. The real star is the eggplant, which transforms in the skillet into something silky and rich.

• 2-3 medium eggplants, cut into 1-inch chunks
• 2-3 tablespoons olive oil
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 pint cherry or grape tomatoes
• 2-3 tablespoons harissa paste (adjust to your heat preference!)
• 1 cup plain yogurt (Greek or regular both work)
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• Fresh parsley, for serving

The Art of Cooking the Eggplant

This step requires a little patience, but it’s where all the magic happens. Don't rush it!

• Heat the oil in your largest skillet over high heat until it shimmers. Add the eggplant in a single layer if you can (you might need to do this in two batches).
• Reduce the heat to medium. Season generously with salt and pepper. Now, just let them sit to get a good brown on one side before turning. We're not stirring constantly here—we want color and caramelization.
• Continue cooking, turning the pieces regularly, for about 20 minutes. If the pan gets too dry or starts to smoke, just lower the heat and sprinkle a little water in. They're done when you can pierce the thickest piece easily with a fork.

Bringing It All Together

Once your eggplant is tender and beautifully browned, the rest comes together in a flash.

• In a bowl, mix together the harissa, chickpeas, and whole tomatoes. Scrape this mixture into the skillet with the eggplant.
• Cook for another 5 minutes or so, just until the tomatoes blister and start to burst open, creating a light sauce. If it looks too thick, add a splash of water to loosen it up. Give it a taste and season with more salt or pepper if it needs it.
• Meanwhile, make the quick yogurt sauce by stirring the cumin into the yogurt. Season with a pinch of salt and pepper.

Serving With Love

This is the best part. Spoon the smoky eggplant and chickpea mixture into a deep bowl