2 teaspoons olive oil
1 teaspoon crushed garlic
1 shallot, diced
4 cups cubed eggplant (1 inch cubes)
salt, to taste
freshly ground black pepper
1 tablespoon freshly chopped oregano
1 tablespoon chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
Heat olive oil in a 10″ skillet over medium heat. Add garlic and shallot and cook for 1 minute.
Add eggplant cubes, salt, pepper, oregano and basil. Sauté with olive oil mixture until eggplant is slightly browned and becomes tender, about 4 to 6 minutes.
Remove from skillet, sprinkle with Parmesan cheese and serve.
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