Ingredients
- 100 g Eggplant
- 1 piece Bell pepper
- 100 g Canned diced tomatoes
- 1 tbsp Olive oil
- 2 cloves Garlic
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Dice the eggplant and add it to the pan. Cook for 5 minutes, stirring occasionally.
- Chop the bell pepper and add it to the pan. Cook for another 3-4 minutes.
- Stir in the canned diced tomatoes along with their juice, dried oregano, salt, and black pepper.
- Bring the mixture to a simmer, then reduce the heat to low and cover.
- Let it cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
- Taste and adjust the seasoning if necessary. Serve hot.