Carol made this recipe during one of our busy days of harvest last year. It was tasty and hit the spot and was quick enough Carol didn’t have to be at the stove top long. Something about the eggplant mixed with all of these classically Italian ingredients make a complimentary pairing to the fruity brightness of the 2016 Bambino Grande.

1/4 cup olive oil	2 tbsp minced fresh basil or 2 tsp dried basil
1/2 cup finely chopped yellow onion	1 tsp salt
3 cloves, minced garlic	1/2 tsp freshly milled black pepper
1 large eggplant (about 1 1/2 pounds) washed, dried, ends trimmed, peeled and cut into 1 inch cubes	1/2 cup freshly grated Parmigiano cheese
4 canned Italian plum tomatoes, seeded and coarsely chopped

                    
In a 12 inch skillet, heat olive oil over medium heat. Add in onion; sauté, stirring constantly, until soft but not brown, about 3 minutes. Add eggplant and garlic and continue to sauté until eggplant is barely tender when tested with a fork, about 2 to 3 minutes.

Stir in tomatoes, basil, salt and pepper.

Cook, stirring constantly, until tomatoes and basil are well incorporated, about 2 minutes.  

Remove from heat and stir in cheese. Transfer to plate and serve immediately. You could serve with your favorite pasta or with polenta. We had it alone with a side of olives and salad. But please, whatever else you have with it, have the Bambino Grande.