Sautéed Eggplant with Mediterranean Vegetables

Name: Sautéed Eggplant with Mediterranean Vegetables
Yield: 4 servings
Ingredients: 1 1/2 lb Japanese or Chinese eggplant, cut into 1-inch chunks salt pepper olive oil sweet peppers, any variety, yellow, orange or red,; 1 1/2 to 2 cups cut into 1/2-inch dice; 1 cup sliced onions; 2 cups chopped tomatoes; 2 cloves garlic; 1/2 cup fresh basil leaves

Serves 4

basil eggplant peppers tomatoes

Method

1
Heat about 2 tablespoons of olive oil and cook the peppers and onions until tender, but not browned, about 10 minutes. Add tomatoes and season with pepper. Cook, covered, for 2 minutes, set aside. Heat some additional oil in the sauté pan and sauté the eggplant until lightly browned and tender. Stir in the tomato mixture, and cook gently for 5 minutes.
2
Mash together the garlic and 1/2 teaspoon salt. Finely chop the basil and mash with garlic until it forms a paste. Blend into the eggplant mixture and cook for a few more minutes.

From the farm's kitchen

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