Shelly's Recipe

EGGPLANT WITH SHALLOTS, BASIL AND OREGANO

Category: Eggplant

2 tsp olive oil
1 tsp crushed garlic
1 shallot diced
4 cups cubed eggplant, 1 inch cubes
Salt and pepper to taste
1 tbsp freshly chopped basil
1 tbsp freshly chopped oregano
2 tbsp freshly grated parmesan cheese

Heat the olive oil in a 10 inch skillet over medium heat. Add the garlic and shallot and cook for 1 minute.

Add the eggplant cubes, salt, pepper, oregano and basil and saute with the olive oil mixture until the eggplant is slightly browned and becomes tender, about 4 to 6 minutes. Remove from the skillet, sprinkle with Parmesan cheese and serve. Serves 4.