Sautéed Eggplant and Tomatoes - Print Version - Yummy Flavors Recipes

Ingredients

• 120 ml olive oil (does not have to be extra virgin)
• 450 g plum tomatoes, chopped (about 4–5 medium)
• 2–3 cloves garlic, finely chopped
• 1 large eggplant (450–680 g), unpeeled, cut into 2.5 cm chunks
• 1 teaspoon dried oregano
• A few fresh basil leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste