Eggplant and Tomato Stew with Fresh Oregano
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.
Season with salt and pepper and add canned tomato.
Simmer on low for 10-15 minutes, adding a touch of water if necessary.
Finish with fresh oregano and serve.
This is a perfect vegetable to serve with fish or chicken.