[CH] North African Sauteed Eggplant

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NORTH AFRICAN SAUTEED EGGPLANT
By Rob Solarion

*

INGREDIENTS

1/4 cup of olive oil
1 medium yellow onion, chopped
1 medium eggplant, diced
4-5 cloves of garlic, minced
juice of 1 large lime (not a key lime)
2 Tbsp. "harissa" red sauce from North Africa
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
1 tsp. salt
1/2 tsp. black pepper
1 tsp. cayenne pepper (or to taste)

PREPARATION

In a medium-to-large skillet or saute pan over medium-high heat, saute the
onion in the olive oil for about 5 minutes.  Add the eggplant, stir well,
reduce heat to medium, cover tightly, and cook for about 10 minutes,
stirring occasionally.  Then add all of the other ingredients, stir to mix,
reduce heat to low-medium, cover, and cook for 10-15 minutes more.  Turn
off the heat, and keep covered and warm until served.  Yield: about 3
servings.

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