Summary

Ingredients

• 1 eggplant (s)
• 1 tomato (s)
• 2 cloves garlic)
• 10 basil leaves
• salt and pepper
• olive oil

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Instructions

1. Wash the aubergine, remove both ends and dice the aubergine into roughly equal pieces.
2. Then place the cubes in the heated pan with the olive oil. Since eggplants soak up very quickly, always keep an eye on them and add a little oil if necessary. Fry on a high level, swirling the pan again and again. Dice the tomato, chop the basil and chop the cloves of garlic.
3. When the aubergines have got the desired light brown color and are done, add the tomato pieces and the garlic. Due to the moisture in the tomato, the whole thing boils for a moment. Season to taste with salt and pepper, toss for another minute or two in the pan, then fold in the basil and serve.
4. Serve with bread and possibly yoghurt.