Many thanks to Maureen Contini who brought this recipe to breakfast.
3 tablespoons Vegetable Oil
1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained
Or diced fresh tomatoes with chopped fresh basil, oregano and garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup shredded Parmesan cheese
Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot. Sprinkle with cheese and serve.
Adapted from: readyseteat.com
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