Sautéed Eggplant (Aubergine) Time: 20 minutes
1 small - medium eggplant, about 7", (18cm)
1/2 onion use rest on Saturday
1/4 tsp chili powder
2 cloves garlic
2 tbs oil
1 tbs snipped fresh basil
1 - 2 fresh garden tomatoes, grated for 2/3 cup fresh sauce
Cut eggplant into 1/2" (1.5 cm) cubes. Chop onion, mince garlic. Heat oil in large nonstick skillet over medium heat. Add onions and chili powder, sauté 3 minutes. Add eggplant, toss briefly to coat, then sauté, undisturbed for 6 - 7 minutes. Add garlic, stir gently and continue to sauté 10 minutes longer, stirring once more.
While eggplant cooks make fresh tomato sauce: Cut the tomatoes in half. Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard, be careful not to grate your hand.
When eggplant is tender and lightly browned remove from heat. Add tomato sauce and basil, toss gently and serve
Cooking for Two? Or more?
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