2 tablespoons olive oil
1 medium eggplant
1 large onion, coarsely chopped
3 large ripe tomatoes, diced
12 nasil leaves, coarsely chopped
2 small zucchini, sliced
2 cloves finely chopped
Salt and pepper

Peel and chop eggplant, heat olive oil in large skillet on medium-high heat. Add eggplant and cook until browned (about 5 minutes). Remove from heat; add onions, tomatoes, basil and zucchini. Season with salt and pepper, add garlic and cook over low heat for about 20 minutes.

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