Eggplant and Tomato Stew with Fresh Oregano
Description:
Ingredients:
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
Steps:
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.