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1. Cook the eggplant and a dash of salt and pepper in a large saucepan with 1 tablespoon of oil.
2. Cook for 5 minutes then remove the pan from the heat.
3. Remove the contents to a plate and set aside.
4. Add the onions and 1 more tablespoon of oil to the same pan and cook for 3 minutes.
5. Add the remaining ingredients and cook for 5 minutes.
6. Add the eggplant mixture back into the pan and stir to combine.
7. Reduce the heat, cover and cook until heated through, which takes about 5 minutes.
8. Serve.
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