SAUTÉED EGGPLANT WITH TOMATOES

[Sauteed Eggplant with Tomatoes]
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SERVES 4 AS A SIDE DISH, 2 AS A MAIN DISH

I love this eggplant recipe. It is based on a method of cooking vegetables I learned from some Italian friends. It is quick, easy, healthy, and can be used as a side dish, or as a vegetarian main dish served with rice or some other grain.

INGREDIENTS

2 tablespoons olive oil

1 small onion, coarsely chopped

1/2 large green pepper, coarsely chopped

1 medium eggplant, coarsely chopped

3 large cloves garlic, minced

2 tablespoons dried oregano leaves, divided

Salt and pepper to taste

1 can (14.5 ounces) whole tomatoes with juices, crushed with fingers

Heat a large skillet over medium-high heat. Add the olive oil, then the onions and green peppers. Sauté until slightly softened. Add the garlic and saut&#)233; one more minute. Add the tomatoes and season with salt, pepper and 1 tablespoon of the oregano. Cook until the tomatoes break down slightly, Add the eggplant. Season with the remaining oregano and additional salt and pepper. Cover, reduce heat to medium-low, and cook until the eggplant is tender, 20 to 30 minutes, depending on the age and size of the eggplant. Serve hot or room temperature.

Note: When I serve this as a main dish, I often add chopped cremini mushrooms, about 8 ounces, when I add the eggplant. I also pass some freshly grated Parmesan cheese when serving.

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