|Eggplant||1 Small, peeled and cut into 2" cubes|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1 Teaspoon|
|Defatted chicken stock||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Tomato paste||1 Teaspoon|
|Chopped fresh oregano||1 Teaspoon|
|Balsamic vinegar||1 Teaspoon|
In a large no-stick frying pan over medium heat, saute the egg plant and garlic in the oil for 1 minute.
Add the stock, reduce the heat, cover and cook for 7 to 10 minutes, or until the eggplant is very soft.
Stir in the parsley, tomato paste, oregano and vinegar; cook for 1 to 2 minutes, or until the mixture resembles a chunky sauce.(For a smooth sauce, transfer the eggplant mixture to a food processor fitted with the steel blade and puree.)