Italian Eggplant Tomato Stew
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 large eggplant
- 3 ripe tomatoes
- 2 garlic cloves
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions:
1. Peel and cube the eggplant. Sprinkle salt over it and let it sit for about 15 minutes.
2. Rinse the eggplant under cold water to remove the salt and pat it dry with paper towels.
3. Peel and chop the garlic. Dice the tomatoes into small pieces.
4. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for a moment until golden brown.
5. Add the eggplant cubes to the skillet and cook until they soften and gain some color, about 5-7 minutes.
6. Stir in the diced tomatoes and mix well. Season with salt and black pepper.
7. Reduce the heat and let the stew simmer for about 10-15 minutes, until the tomatoes have melted and the mixture is well combined.
8. Serve warm, garnished with fresh basil.
Nutritional Information (per serving):
Calories: 150
Protein: 3g
Carbohydrates: 12g
Fat: 10g
Fiber: 4g
Sodium: 200mg

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