1 pound japanese eggplant
Heat oil in saucepan. Add the garlic and cook for 1 minute.
3 tablespoons good olive oil
1 or more cloves garlic, crushed
1 teaspoon dried oregano (or more to taste)
1 teaspoon paprika (or more to taste)
1/2 teaspoon cayenne pepper (or chili powder)
salt and pepper to taste
Add the eggplant and fry for several more minutes, stirring all the time. Stir in the spices.
Lower the heat, cover and cook for 15 to 20 minutes until the eggplant is tender but not mushy.
Serve hot over rice.
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