I still had eggplant in my frig from last week's co-op basket, so I decided to make a quick skillet before picking up the new basket. Here's my creation:
1 tomato, cubed
juice of 1/2 lemon
6 basil leaves, snipped into tiny pieces
Saute eggplant in coconut or olive oil until browned on the outside and tender inside. Stir in tomato, and basil. Drizzle with lemon juice. Season with salt and pepper.
To your health and happiness,