Something a little different for the end of summer.
1 Medium Eggplant
1 Small Yellow Onion (diced)
3 Plum Tomatoes (diced)
2 Garlic Cloves (minced)
2 Tbsp Olive Oil
1 tsp Sea Salt
Fresh Basil (optional)
In a large skillet or pot , add 1 tbsp of olive oil and onions over medium heat. Cook for about 5 minutes or until translucent
Once onions have become translucent add garlic and cook 3 more minutes.
Chop eggplant and zucchini into large cubes and add to the pot.
Add the remaining ingredients and cook for 20 minutes or until eggplant is tender. Stir halfway through .
Add fresh basil to garnish and enjoy!