Sautéed Eggplant and Onions with Basil

Ingredients

• Olive oil

  2 tbsp or 27g

• Onion

  raw

  1 cup, chopped or 160g

• Eggplant

  raw

  2 cup, cubes or 164g

• Basil

  dried

  1 tsp, leaves or 0.7g

• Black pepper

  ground

  1 dash or 0.1g

• Salt

  table

  1 dash or 0.4g

Directions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
3. Stir in the eggplant and sauté, stirring occasionally, until tender and lightly browned, 8–10 minutes.
4. Season with dried basil, black pepper, and salt to taste, tossing to coat evenly.
5. Cook 1–2 minutes more to meld the flavors, then remove from the heat.
6. Serve warm as a side dish or light meal.