Ingredients: olive oil - 1/4 cup 2 cloves garlic, minced 2 Japanese or regular eggplants cut into large chunks 1 large yellow onion - roughly chopped
1 red bell pepper, chopped 1 medium chili pepper, or a few small Thai chilis, cut lengthwise 8-10 big leaves fresh basil 1/4 cup olives ripe fresh tomatoes or canned tomatoes- 1 1/2 cups, roughly chopped 2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon sugar 1 teaspoon salt
Instructions: Heat the olive oil in a large pan over med high heat, then add minced garlic and chilis. Fry for 30 seconds. Then add the eggplant, bell pepper and onion. Sauté for 7-8 minutes stirring occasionally. Add the rest of the ingredients, Stir well. Reduce the heat to med low, cover with the lid, and cook on for 20 minutes.