1 tablespoon Organic Extra Virgin Olive Oil
1 medium sized eggplant, peeled and diced
1 medium onion, diced
1 celery stalk thinly sliced
1 28 oz. can of Organic diced tomatoes with juice
2 tablespoons Organic Red wine or Balsamic vinegar
2 finely sliced basil leaves or ¼ tsp. dried basil
2 teaspoons dried oregano
Salt and pepper to taste.
Directions: In a wok, heat the olive oil and stir fry the eggplant, celery and onion for 8-10 minutes. Add remaining ingredients, cover and simmer for 20-25 minutes while stirring occasionally. Serve immediately.