Sautéed Eggplant with Mediterranean Vegetables
1 1/2 lb Japanese or Chinese eggplant, cut into 1-inch chunks
sweet peppers, any variety, yellow, orange or red, 1 1/2 to 2 cups cut into 1/2-inch dice
1 cup sliced onions
2 cups chopped tomatoes
2 cloves garlic
1/2 cup fresh basil leaves
Heat about 2 tablespoons of olive oil and cook the peppers and onions until tender, but not browned, about 10 minutes. Add tomatoes and season with pepper. Cook, covered, for 2 minutes, set aside. Heat some additional oil in the sauté pan and sauté the eggplant until lightly browned and tender. Stir in the tomato mixture, and cook gently for 5 minutes.
Mash together the garlic and 1/2 teaspoon salt. Finely chop the basil and mash with garlic until it forms a paste. Blend into the eggplant mixture and cook for a few more minutes.