A wonderful dish that is excellent over rice, couscous, or quinoa.
|2 t||olive oil|
|1 t||garlic (crushed)|
|4 c||eggplant (cut into cubes)|
|salt (to taste)|
|pepper (to taste )|
|1 T||basil (fresh, chopped)|
|1 T||oregano (fresh, chopped)|
|2 T||parmesan cheese (freshly grated)|
In a medium skillet, heat olive oil over medium heat. Add the garlic and shallot and cook for about a minute. Add the eggplant, salt, pepper, oregano and basil. Saute until the eggplant is slightly browned and becomes tender, about 5 minutes. Remove from skillet and sprinkle with Parmesan cheese. Serve hot!