Eggplant and Tomato Skillet Dinner

This one embraces three words every cook wants to hear!  Quick, Easy, and DELICIOUS!

2 tablespoons olive oil

1 onion, chopped

2 small eggplants, peeled and chopped in 1/2 inch pieces

1 clove (or more!) garlic, minced

1 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon chili powder

4 roma tomatoes, chopped

2 tablespoons butter

2 tablespoons basil

Saute the onion in olive oil till onion is translucent.  Add remaining ingredients, stir to combine.  Reduce heat, cover skillet and cook until the eggplant and tomatoes are soft, about 15 minutes, stirring occasionally.

This one is a winner!  As usual for me,  I don't measure the spices, just sprinkle over the mixture till your "inner voice" says, "that's good!"