Cubed Eggplant with Olive Oil

This is a simple and easy dish to make.
Sauteed eggplant with onions and garlic,
Serve with steaks, chops or other meat.


1 large eggplant
1 medium onion, sliced
2 garlic cloves, peeled and minced
3/4 cup olive oil
1 large green bell pepper, chopped
Salt to taste
1 pound tomatoes, chopped
Red hot pepper to taste

Directions:
Wash and stem the eggplant.
Cut into one-half-inch cubes.
Set aside.
In a skillet saute the onion and garlic
in heated oil for about five minutes.
Add the eggplant, pepper and salt.
Saute for ten minutes or until soft.
Stir in the tomatoes and
simmer ten minutes longer.
Sprinkle with the red pepper.