Ingredients
- 3 cups cubed Eggplant (medium-small cubes)
- 14.5 oz (about 428.82 ml, or 1 can) of canned diced tomatoes
- ½ cup diced onions
- 3 cloves garlic minced
- ¼ cup Lemon Juice
- 1 teaspoon white pepper
- 2 teaspoons dried oregano
- 1 cup Queso Fresco
- 2 Tablespoons olive oil
Cooking Instructions
- Add olive oil to a skillet and heat on medium high. Add onions and stir for about 3-5 minutes or until translucent.
- Add cubed eggplant to skillet. Stir continuously for about 10-15 minutes, or until eggplant has seer marks from pan.
- Add the seasoning mix and stir, then add lemon juice and let sit for 1 minute
- Add tomatoes and let reduce for another 10 minutes or until most of the liquids have cooked off.
- Serve with Queso Fresco