Incredibly Delicious Eggplant (No Meat!)

Ingredients:

• 1 large eggplant (or 2 small)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (optional for extra flavor)
• 1 can (14 oz) diced tomatoes (or 2-3 fresh tomatoes, chopped)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or fresh basil for garnish)
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional for a little heat)
• 1/2 cup shredded mozzarella or Parmesan cheese (optional, for topping)
• Fresh parsley or basil, chopped for garnish

Instructions:

1. Prepare the Eggplant:
   • Slice the eggplant into rounds or cubes (depending on your preference) about 1/4 inch thick.
   • Sprinkle with salt and let sit for 10-15 minutes to remove excess moisture and bitterness. Rinse and pat dry.
2. Cook the Eggplant:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the eggplant slices or cubes and sauté until golden brown and soft, about 4-5 minutes per side. Remove from skillet and set aside.
3. Prepare the Sauce:
   • In the same skillet, add the remaining olive oil and sauté the chopped onion until softened, about 3 minutes.
   • Add garlic and bell pepper (if using) and cook for another 2 minutes until fragrant.
   • Stir in the diced tomatoes, oregano, basil, salt, pepper, and red pepper flakes. Let simmer for 5-7 minutes until the sauce thickens slightly.
4. Combine and Finish:
   • Add the cooked eggplant back into the skillet with the sauce. Stir to coat the eggplant in the sauce and cook for an additional 2-3 minutes until everything is heated through.
   • If using cheese, sprinkle mozzarella or Parmesan on top and let it melt for 1-2 minutes before serving.
5. Serve:
   • Garnish with fresh parsley or basil and serve hot. This dish goes great with crusty bread, pasta, or rice.

Enjoy this flavorful and satisfying meatless eggplant dish!