This makes a nice side dish, or you can add tofu for a vegetarian entree – about 4 ounces of your favorite baked or smoked tofu, cut into cubes.
2 teaspoons extra-virgin olive oil
1 medium-large eggplant (about 1 1/4 pounds), cut into 1 inch cubes
salt and freshly ground black pepper
4 medium tomatoes, cut into 1/2 inch chunks
1/2 cup shredded fresh basil leaves, plus optional small sprigs for garnish
3 ounces fresh mozzarella, cut into 1/2 inch cubes
- In a large nonstick skillet, heat the oil over medium high heat. Add the eggplant and season with salt and pepper to taste. Add 1/3 cup water, cover tightly and steam for 5 minutes. Stir, add more water if the pan is dry, recover and cook for 4-5 minutes, until the eggplant is soft.
- Add the tomatoes and shredded basil, stirring to combine. Cover and cook for 2 minutes to heat the tomatoes through and break them down a bit.
- Remove the pan from the heat and stir in the mozzarella (add tofu here if using). Serve warm, garnished with basil sprigs if desired.