Italian Eggplant

By merlin

Brookshires

Ingredients

• 1 medium eggplant, sliced into 3/4- inch pieces
• salt to taste
• 1 cup chopped tomatoes
• 1/4 cup chopped green onions
• 2 cloves garlic; minced
• 1/2 Tbsp sugar
• 1/4 cup red wine vinegar
• 1 tsp Italian seasoning
• 2 Tbsp extra virgin oilve oil
• 6 fresh basil leaves, chiffonade (roll all leaves together in a roll then thinly slice)

Preparation

Step 1

Place sliced eggplant onto layered paper towels. Sprinkle salt over eggplant; set aside.

In a saucepan, over medium heat, add chopped tomatos, green onions, garlic, sugar, red wine vinegar and Italian seasoning, cook for 7 minutes, stirring occastionally.

Toss eggplant in olive oil. In a skillet, over medium heat, add sliced eggplant; cook 5 to 7 minutes, or until tender. Top eggplant with tomato mixture and garnish with basil.