1/2 of a 1 lb eggplant (diced)
5 cloves garlic
salt/pepper/red pepper flakes to taste
olive oil
rice to serve (~1/4 cup makes 1 serving)
This serves just 1. Saute eggplant and garlic over low-med heat in olive oil (probably 2 tbsp total, adding more as needed so the eggplant isn't dry). Saute ~15 mins until eggplant breaks down. Add salt/pepper/red pepper flakes to taste and serve.
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