Ingredients: 1package of Grape Tomatoes, 1 Large Eggplant, 4 cloves of garlic, Salt/Pepper, Olive Oil, 5 leaves of Fresh Basil and 1 cup of water.
What you will need: Sauté Pan, Large Spoon, or Flat Wooden Spoon, Cutting Board
Let’s Get Cooking: Take out your cutting board and let’s begin with slicing the eggplant. Cut off the top and the ”butt” of the eggplant. Next, slice in half and then cut to create medium sized cubes. Put to the side. Next slice your grape tomatoes long ways, put to the side. Add about 3 tablespoons of olive oil to the sauté pan and put the garlic through the garlic press or slice the garlic long ways so that it looks like a thin almond. Heat your pan, add in your garlic, have it semi-golden brown, then add in your eggplant. Cover for about 3 minutes. Now add in your cup of water. Cover again for 5 minutes or until your eggplant has wilted enough so that you can fit your tomatoes comfortably in the pan. Cover again for 10 minutes, stir the ingredients every so often. Add in Salt and Pepper. It is fully cooked when the eggplant and the tomatoes are completely in the pan together. Serve and add your fresh basil, slicing it chiffon style or a casual chop.