Assigned Categories: Soups, Vegetarian

Eggplant and Tomato Stew with Fresh Oregano


3 oz diced eggplant
1 oz canned tomato
1 Tbsp chopped onion
1 clove chopped garlic
1 tsp chopped oregano
1 tsp olive oil
pinch salt
pinch pepper


1. In non-stick pan, saute onion and garlic in olive oil for 2 minutes, add eggplant and cook for another 4 minutes until eggplant becomes wet in appearance.
2. Season with salt and pepper and add canned tomato.
3. Simmer on low for 10-15 minutes, adding a touch of water if necessary.
4. Finish with fresh oregano and serve.
5. This is a perfect vegetable to serve with fish or chicken.