Eggplant with Garlic & Basil

Saute cubed Eggplant in Olive Oil and White Wine, adding more as needed since the Eggplant will act as a sponge.  About mid-way through the cooking process, add Sea Salt and Garlic.  Finish with Basil and Pepper.

Advertisements
This entry was posted in cooking. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s