1 medium eggplant (purple or white), cubed
1 can unsweetened, diced tomatoes
1 teaspoon salt
1/2 cup olive oil
1 medium green bell pepper, seeded and chopped into chunks same size as tomatoes and eggplant
Fresh cracked black pepper
1 teaspoon dried basil
Directions
Soak eggplant in salt for 15 minutes, then drain. Add all ingredients to 2 quart sauce pan and simmer until tender. Serve warm in small bowls.
Use
Vegetable