Eggplant and Basil Sauté

Eggplant recipes often call for large amounts of salt and/or
oil, because eggplant acts as a sponge, soaking up almost
all the oil you give it. However, with just a little olive oil and a
slower cooking time, eggplant has enough time to sweat,
which results in a salt-free, tender dish. Nell’s inspiration for
this dish was a Chinese fast-food take-out option from a
place in New York City’s Chinatown. SERVES 4

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 large eggplant, cut into ½-inch slices after stems

have been removed

4 large fresh basil leaves, coarsely chopped

2 tablespoons dried oregano

Heat oil and garlic in a cast iron skillet over medium flame
and stir for one minute. Add eggplant slices. Cover and turn
every five minutes for twenty minutes. (The eggplant may
stick slightly at first; just keep cooking and turning.)

Sprinkle with basil and oregano, cover, and continue