EGGPLANT ALLA FUNGHETTO

SERVES 6 PORTIONS

3 tbsp. olive oil

3 garlic cloves, peeled and smashed

1 large eggplant, unpeeled and cut into 1/2-inch pieces

1 large tomato, chopped

3/4 tsp. sea salt

Freshly ground black pepper

2 tbsp. chopped fresh Italian parsley

NUTRITIONAL VALUES

Calories: 87kcal
Fat: 7.2g (1g S.Fat)
Carbs: 6.3g
Protein: 1.2g
Sugar: 3.1g
Sodium: 238mg

METHOD

Heat the oil in a large skillet over medium-high heat and add the garlic cloves. Allow to cook for 2 minutes, or until fragrant. Cook until the eggplant and tomato are browned, about 15 minutes. If the eggplant sticks to the pan, add 1 tablespoon of water at a time. Season with salt and pepper.

Cook until the eggplant is soft. Season with salt and pepper to taste and discard the garlic cloves. Serve garnished with parsley.