A Simple Ratatouille

Now I will try to write this post without discussing the Disney animated film involving cartoon rats. (Even though it is an awesome movie for kids and foodies). After my post on stir-fried asparagus, which was a recipe that I pulled from a cookbook I borrowed from the library, I decided a new project is to "test-run" cookbooks that that I find at the public library. Economical, tasty, and a good way to try new recipes and cooking techniques. Today's recipe is brought to you by Mark Bittman's How to Cook Everything", a helpful reference book, that starts each section with the most basic techniques and recipe and then adds on variations. And at 1044 pages, it really DOES show you how to cook just about everything.

Simple Ratatouille (Sauteed Eggplant with Tomatoes)
Adapted from How to Cook Everything by Mark Bittman

Ingredients:
1 long Japanese eggplant, chopped into 1/2 in cubes (recipe called for regular eggplant, but I live in an Asian household, so all we had was Japanese eggplant. I actually prefer Japanese eggplants because the skin is thinner, so no need to peel them)
About 1/3 cup olive oil
1 small onion, chopped
1 tomato, chopped
2 cloves minced garlic
2 teaspoons dried basil (Again, here I substituted dried basil for fresh because that is all I had)
Salt and pepper to taste

Method:
1. Put oil and all but one teaspoon of garlic in non-stick skillet over medium heat. Add onion and cook until translucent (about two minutes).
2. Add eggplant - stir and toss enough to coat the eggplant in oil. Allow it to cook until soft (about ten minutes), stirring occasionally.
3. Add tomatoes and cook for about another five minutes, stirring to break up the tomatoes.
4. Stir in remaining garlic and basil and cook for another five minutes. Season with salt and pepper to taste and enjoy.