Instructions: Sautee onions in 1 TSP oil (olive and canola mixed) until translucent; add garglic and eggplant. Cook 4 minutes. Add tomatoes, meat substitute (if used), pepper, oregano, basil. Cover pan. Cook 5 minutes, serve.
We served with a green salad, and graines (brown rice, kamut, couscous). A wonderful and fast supper.
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