French-Inspired Eggplant Stew

Serves 4-6


… 1/4 cup extra-virgin olive oil
… 1 small eggplant (stem removed, peeled and sliced lengthwise into 1/2-inch planks, then cut into 1/2-inch pieces)
… 1 small onion, peeled and diced
… 1 small green pepper, seeded and diced
… 1/2 teaspoon salt
… 1 clove fresh garlic, minced
… 1 (15-ounce) can diced tomatoes with juice
… 2 tablespoons sliced black olives (optional)
… 3 tablespoons fresh basil, minced


  1. In a medium pot over medium-high heat, add olive oil, eggplant, onion and green pepper. Cook for 6 to 8 minutes, stirring often.
  2. Stir in salt and garlic and cook another minute.
  3. Add canned tomatoes with juice and bring to a simmer. Reduce heat to medium-low, cover and simmer for 10 to 12 minutes, stirring occasionally.
  4. Turn off heat. Remove the lid, stir in black olives and fresh basil. Allow to sit for 5 minutes before serving.