Osterei Eggplant and Cherry Tomatoes with Gorgonzola

• 7 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 3/4 pound Osterei eggplants, cut into 3/4-inch dice
• 1/3 cup coarsely chopped basil
• Salt and freshly ground pepper
• 2 tablespoons balsamic vinegar
• 3 cups Sungold cherry tomatoes, halved
• 1/2 cup crumbled Gorgonzola cheese

1. Heat 3 tablespoons of the olive oil in a large skillet.
2. Add the garlic and cook over moderate heat until softened, about 1 minute.
3. Add the eggplants and 2 tablespoons of the basil and season with salt and pepper.
4. Cook over moderately high heat until browned, 6 to 8 minutes.
5. Cover and cook over very low heat, stirring, until the eggplants are tender, about 3 minutes longer.
6. Remove from the heat and let cool.
7. In a medium bowl, whisk the vinegar with the remaining 4 tablespoons of olive oil.
8. Add the eggplants, tomatoes, cheese and the remaining basil, season with salt and pepper, toss and serve.

olive oil, garlic, eggplants, basil, salt, balsamic vinegar, sungold cherry tomatoes, gorgonzola cheese

Taken from www.foodandwine.com/recipes/osterei-eggplant-and-cherry-tomatoes-with-gorgonzola (may not work)