1 lb eggplant, cut into 1/2" cubes
salt and black pepper
2 tbsp. olive oil, divided
1 medium onion, roughly chopped
3 minced cloves garlic
1 red pepper, cut into 1/2" pieces
1 large tomato, cut into 1/2" pieces
1 tbsp. dried basil

In saucepan over medium heat, cook eggplant with a pinch of salt and pepper in 1 tablespoon oil for 5 minutes. Remove from pan. In same pan over medium-high heat, cook onions in 1 tablespoon oil for 3 minutes. Add last 5 ingredients, cook mix for 5 minutes, stirring occasionally.

Stir in eggplant, reduce heat to low, cover, cook for 5 minutes.

Submitted by: Sherry Monfils