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Assigned Categories: Vegetarian, Soups

Eggplant and Tomato Stew with Fresh Oregano

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.