Sauteed Eggplant

Eggplant is quite the fruit. It tastes great and only contains about 30 calories in one cooked cup. I wasn't too thrilled with this as a meal the first time I made it, and I certainly regret slicing the eggplant the way I did. I am very happy with my improved version over pasta, though:

• 1 medium eggplant, cut into 1-inch cubes
• 1 15 ounce can fire-roasted crushed tomatoes
• 1/2 head garlic, each clove quartered
• 1 medium sweet onion, roughly chopped
• 1 teaspoon basil
• Pinch salt
• Olive oil

Heat oil over medium-high heat. Saute eggplant, garlic, and onion with salt until all are tender. Add basil and tomatoes and simmer for a few minutes. Serve over pasta.