Ingredients
1/4 cup olive oil
1/2 cup finely chopped red onion
1 medium-size green pepper, halved, cored and finely chopped
1 large or 2 medium-sized eggplants, washed, dried, ends trimmed, peeled and cut into 1-inch cubes
2 tbsp minced fresh basil
1 tsp salt
1/2 tsp black pepper
2 tbsp minced Italian parsley leaves
Preparation
In a 12-inch skillet, heat olive oil over medium heat. Add onion and pepper; sauté, stirring constantly, until soft but not brown, for about 3 minutes. Add eggplant and sauté until barely tender, for about 2 to 3 minutes. Stir in basil, salt and pepper. Continue to cook, stirring constantly for about 2 minutes. Remove from heat; stir in parsley. Transfer to a platter and serve immediately.
