Ingredients
1medium eggplant,cut in ½-inch cubes
4garlic cloves,smashed, chopped
2tbspextra virgin olive oil
28ozplum tomatoes,including the juice
salt and fresh ground pepper
basil,or parsley, chopped, for garnish
Preparation
Heat the oil over medium-high heat in a large deep skillet.
When hot, sauté the garlic in olive oil.
Add the eggplant, then cook for about 3 minutes until it begins to soften.
Coarsely chop the tomatoes, then add them to the skillet along with the juices.
Season with salt and pepper, then simmer uncovered for about 15 to 20 minutes.
Add the basil for garnish, serve over pasta, and enjoy!
