Eggplant Sauté with Shallots, Basil and Oregano

This recipe serves:  4

2 teaspoons olive oil
1 teaspoon crushed garlic
1 shallot diced
4 cups cubed eggplant (1 inch cubes)
salt to taste
freshly ground black pepper
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped oregano
2 tablespoons freshly grated Parmesan cheese
1. Heat the olive oil in a 10" skillet over medium heat.

2. Add the garlic and shallot and cook for 1 minute.

3. Add the eggplant cubes, salt, pepper, oregano and basil and sauté with the olive oil mixture until the eggplant is slightly browned and becomes tender, about 4 to 6 minutes. Remove from the skillet, sprinkle with Parmesan cheese and serve.

Serving Size: about 1 cup

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