• 1 large eggplant, cubed
• 2 medium tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and garlic to the skillet and sauté until they are translucent.
3. Add the cubed eggplant to the skillet and cook for 10-15 minutes, stirring occasionally, until it is soft and browned.
4. Add the chopped tomatoes to the skillet and cook for an additional 5-10 minutes, or until they are soft and have released their juices.
5. Add salt and pepper to taste.
6. Sprinkle the chopped basil over the top of the skillet.
7. Serve and enjoy!

• This recipe is a healthy and flavorful way to enjoy eggplant and tomatoes.
• You can serve this dish on its own or as a side dish with grilled chicken or fish.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

This Eggplant and Tomato Skillet is a simple and delicious recipe that is perfect for anyone who wants to enjoy fresh, seasonal vegetables. The combination of eggplant, tomatoes, onion, and garlic creates a flavorful and nutritious dish that is perfect for any meal.