Sautéed Eggplant with Tomatoes and Black Olives

 Prep Time: 10 minutes * Cook time: 30 minutes * Yield: 6 servings

Sautéed Eggplant with tomatoes and black olives

Ingredients:

• 2 tablespoons olive oil (I added a bit more)
• 3 cloves garlic, chopped
• 1 large eggplant, unpeeled, cut into 1/2 inch cubes
• 1 tablespoon dried oregano
• 1 tablespoon dried sweet basil 
• One 28-ounce can no-salt-added diced tomatoes
• 1/4 cup Kalamata or black olives
• 1/4 cup tomato paste
• 2 tablespoons red wine vinegar
• 1 to 3 tablespoons water
• salt and pepper to taste (I used about 1/2 teaspoon salt & 1/4 teaspoon pepper)
• 1/4 cup ricotta cheese (optional)

Directions: 

1. In a heavy skillet, heat the olive oil over medium heat.  Add garlic, eggplant, oregano and basil.  Sautee for 10 minutes, stirring frequently. 
2. Add tomatoes, olives, tomato paste and red wine vinegar and reduce the heat to medium-low.  Cover and cook until eggplant softens, stirring often, about 15 minutes.  If needed, occasionally add 1 tablespoon of water to the pan to help the eggplant soften and cook.(I added all 3 tablespoons to mine right after the vinegar).   
3. Check tenderness of eggplant and simmer another 3 to 5 minutes if needed.  Season with salt and pepper to taste. Placde into a serving dish, dollop with spoonfuls of ricotta and serve. 
4. Enjoy!