SAUTEED DICED EGGPLANT AND TOMATOES

Yield: 4 servings
Source: "Simply Saute" by Silvia Bianco
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=168

INGREDIENTS

- 4 to 5 tablespoons extra virgin olive oil
- 1 firm, medium eggplant, unpeeled, center core removed,
cut in medium dice
- 1/2 small clove garlic, minced
- 2 plum tomatoes, diced
- Salt and freshly ground black pepper to taste
- 3 fresh basil leaves, sliced

DIRECTIONS

Put the oil in a large skillet over high heat for about
30 seconds, or until the oil is hot but not smoking. Cook
the diced eggplant in the hot oil until golden brown on
all sides, about 2 minutes. Cook the garlic for about
15 seconds, or just until the garlic begins to brown, then
add the tomatoes and cook for about 30 seconds more, until
the tomatoes are softened but still firm.

Remove from the heat, season with salt and pepper, and transfer
the mixture to a serving platter. Top with the basil slices.