Recipe (Eggplant, tomato and basil)
I was just messing around in the kitchen this afternoon and this is what I came up with:
1 Tablespoon of olive oil
1 medium onion, chopped
8 cloves of garlic, finely minced
3 small Italian eggplants, unpeeled, cubed (or one regular sized eggplant)
1 medium to large ripe tomato, diced
1 tsp (more or less) of dried basil
1 tsp (more of less) of dried oregano
salt and freshly ground pepper to taste
Heat the oil in a heavy saute pan.
Add onions and garlic, sauteing for 5 or so minutes
Add the eggplant
Add the tomato
Add the basil, oregano, salt, and pepper
Saute, then lower heat and cover, stirring frequently until eggplant has softened (maybe 15 or so minutes, maybe more).
Delicious (if you like eggplant that is).
The whole thing is 317 calories (who knew eggplant was so low in calories and so high in fiber?)! So, you can figure it out on the basis of how much you eat.
As is, this dish could easily serve four as a side or two for lunch!
You could also probably get by with less oil, if you added water or more tomato; you’ll just have to play with it.
Anyway: Yum! And super easy!
