Serves 2 to 4

2 pounds eggplant of any variety, the smallest you can find

1/2 cup extra virgin olive oil

Salt

Freshly ground black pepper

3 cloves garlic, slivered

12 good cherry tomatoes, halved

1 cup roughly chopped basil leaves

• Cut eggplant into pieces about an inch or two long, no more than a half-inch wide; each piece should have a bit of skin and a bit of flesh. (If eggplant are small, cut them first in long strips, then cut them crosswise. If large, you may end up discarding or reserving the fleshy, seedy center.)

• Put 1/3 cup of the oil in a skillet over medium; a minute later add eggplant.

• Cook, stirring occasionally, and seasoning with salt and pepper until very soft, about 20 minutes.

• Meanwhile, put remaining oil in a small saucepan over medium-low heat.

• Add garlic. Cook until it colors slightly.

• Add tomatoes and about 2/3 of the basil, raise heat to medium and cook, stirring occasionally, until mixture is saucy, about 15 minutes. Season with salt and pepper.

• When both sauce and eggplant are done, combine them.

• Serve hot, warm or at room temperature, garnished with remaining basil.

Nutritional information per serving: 93 cal., 1 g fat (0 g sat.), 0mg chol., 10 mg sodium, 12 g fiber, 4 g pro.-